2 cloves garlic
 1/4 to 1/3 cup oil
 1 1/2 pounds veal, cut into small pieces and sprinkled with 1/2 tsp 
 salt.
 4 green bell peppers , cut into strips
 4 onions, sliced
 1 16-oz can tomatoes
 1 teaspoon thyme
 1 teaspoon oregano
 1 bay leaf
 Fry garlic in oil.  Remove garlic and fry veal in oil.  When slightly 
 browned, remove meat to a large pan.  Fry peppers and onions in the
 oil until wilted and add all of this to the meat.  Add tomatoes, 
 garlic, and herbs.  Cover and cook slowly for 2 hours or more.  Serve
 over hot rice or spaghetti.

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