Ingredients

• 6 tablespoons olive oil, divided
• 1 1/2 pounds eggplant, cut into 1-inch cubes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1/2 cup water
• 1 tablespoon red wine vinegar
• 3 large scallions, trimmed and finely chopped (2/3 cup), divided
• 1 1/2 pound ground veal
• 2 tablespoons chopped dill
• All-purpose flour for dredging

Instructions

1. Heat 3 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until browned, about 5 minutes.
2. Stir together tomato paste, sugar, water, and vinegar and add to eggplant with 1/3 cup scallions, then braise, covered, over medium heat until eggplant is tender, about 12 minutes.
3. While eggplant braises, gently mix veal, dill, remaining 1/3 cup scallions, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then form into 4 (4-inch) cakes.
4. Heat remaining 3 tablespoons oil in a 12-inch nonstick skillet over medium heat until hot. Dredge veal cakes in flour, shaking off excess, then fry, turning once, until golden-brown, 8 to 12 minutes total for medium. 3Divide eggplant among 4 plates and top with veal cakes.