Heat oil in a heavy casserole over medium heat.
Coat veal shins in flour on a plate.
Fry veal for 5 minutes per side until browned, then remove.
Sauté shallots and garlic in the same pan until golden-brown.
Add tomatoes, thyme, star anise, and peppercorns and simmer for 8 minutes.
Pour in red wine and reduce liquid by three quarters.
Add beef stock and browned veal, then slowly bring to a simmer.
Simmer for 75 minutes until the veal is tender.
Remove veal from the pan and keep warm.
Strain the liquid into a clean pan and boil until reduced by half.
Fry aubergine cubes in oil until soft and add to the reduced sauce.
Fry peppers until soft and add to the sauce.
Add tomatoes, mushrooms, and veal to the sauce and simmer for 6 minutes.
Serve the veal mixture over mashed potatoes.