Put the flour in a plastic bag and add the veal cubes. Shake lightly. Heat 1 tablespoon of the olive oil in a frying pan and brown the veal. Place the veal in an ovenproof casserole or Dutch oven. Cut the pepper into thin slices. Add the onions, pepper, carrots and bouquet garni to the frying pan and cook gently over a moderate heat for 10 minutes. Transfer the cooked vegetables to the casserole with the veal. Add the white wine, salt and pepper and bring to a boil. Reduce heat and simmer for 1 1/4 hours. Add the green olives to the casserole. Heat the remaining olive oil in a frying pan and cook the eggplant . Salt and pepper the tomato halves and place them in a preheated 350F oven for 15 minutes. Season the eggplant with salt and pepper, parsley, garlic, and the black olives. Keep warm. Place the meat on a serving platter. Bring the cooking liquid to a boil and add the butter, a little at a time, whisking well between each addition. Pour the sauce over the meat. Spoon the tomato and eggplant mixture around the meat.
