Veal medallions with đuveč (joo-vetch) Recipe

• 2 spring onions, sliced
• 2 cloves garlic, chopped
• 2 tbs olive oil
• 2 large tomatoes, cubed
• 1 green pepper, cut into strips
• 1 small hot pepper, seedless, chopped
• 1 eggplant, peeled, cubed
• 1 tsp sea salt
• 50-80g Arborio rice, half cooked (al dente) in 400 ml water
• 400g veal medallions
• ½ tsp garlic granules
• 2 tbs butter
• 2 tbs olive oil
• ¼ tsp sea salt
• ¼ tsp pepper

Directions