Hungarian Veal Bake

1 to 1 1/2 pounds veal shoulder, cut in 1-inch cubes
1/4 cup flour
2 teaspoons salt, divided
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 dozen small white onions, peeled, or frozen thawed
1 small eggplant, peeled and diced
1 cup sour cream
1 teaspoon sweet paprika
buttered bread crumbs for topping

In a paper bag or plastic food storage bag, shake veal with flour, 1 teaspoon of the salt, and the pepper.

Heat oil in a large skillet over medium-high heat. Brown veal quickly, then stir in water and remaining salt. Add onions and eggplant. Cover and simmer for 30 minutes.

Stir in sour cream and paprika; spoon mixture into a 2-quart baking dish. Sprinkle with buttered bread crumbs and bake at 350� for 25 minutes, or until veal is tender.

Serves 6.