Sprinkle the eggplant with salt and leave to drain in a colander with a weight on top for 30 minutes. Rinse the eggplant and dry them with paper towels. Set aside some on the cilantro and chives for decorations. Heat the oil in an ovenproof casserole or Dutch oven and brown the veal and onions. Stir in the curry powder, herbs, salt and pepper and cook for 2-3 minutes. Stir in the tomatoes, eggplant, cayenne peppers, the clove and chicken stock. Bring to a boil. Reduce heat, cover and simmer for 50 minutes, stirring occasionally. Before serving, sprinkle with the reserved herbs.
