Veal with Eggplants
Prep. Time: 120 minutes Difficulty: Medium
Ingredients:
-6 slices of veal of 120 gr. -2 eggplants -6 canned tomatoes -salt -seed oil
-150 gr. of green olives stoneless -5 leaves of basil -flour -50 gr. of butter.
Directions:
Remove the peel to the eggplants, cut in slices, add salt and put it for an hour
on a slanted plate. Dry, fry and place on a blotting paper in order to eliminate
the superfluous oil. Cut the tomato to pieces and put it in a pot with oil,
salty and cook to alive fire for ten minutes. Add the chipped olives, the basil,
the eggplants and keep on the slow fire for five minutes. Dredge the slices of
veal through flour and place in a heat-resistant pan greased with butter. Cook
to alive fire for 5 minutes and than place in a pot of terracotta. Pour on the
slices the gravy and put it in a warm furnace for some minutes.