Veal Succotash from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• ¼ cup all-purpose flour
• 1 small eggplant, peeled and cut into large cubes
• 3 green peppers, cored, seeded and cut into cubes
• 3 zucchini, trimmed and cut into 1-inch slices
• 2 garlic cloves, finely minced
• ⅓ cup olive oil
• 1 pound veal, ground
• 2 cups thinly sliced onions
• ¼ cup finely chopped parsley
• Salt and freshly ground black pepper
• 2 cups fresh corn cut from the cob
• 5 firm ripe tomatoes, peeled and chopped