Veal with Eggplants (Sicily)

Meat

Ingredients

Veal fillet - 6 thin slices

Eggplants - 2 large

Salt

Olive oil

Ripe tomatoes - 5 large

Green or black olives, pitted - 1/2 cup

Basil, finely chopped - 3-4 leaves

Butter - 3 tbsps

Flour

Wipe the eggplants with a damp cloth. Peel and slice them thinly. Sprinkle with salt and leave in a colander or on a tilted plate to drain away their bitter jiuces. Wipe dry, Heat plenty of oil in a deep frying pan and fry the eggplants, a few slices at a time, until brown on both sides. Take from the pan with a perforated spoon and drain on paper towels. Put aside.

Drain off all but 4 tbsps oil from the pan. Peel and chop the tomatoes, discarding seeds, and cook them in the olive oil for 10 minutes over a high heat. Add salt to taste, the olives, basil and eggplants. Lower heat and simmer for 5 minutes.

Melt the butter in a frying pan. Dust the veal slices with flour and fry quickly for 5 minutes on each side until browned. Take the veal slices from the pan and place them in one layer in a shallow earthenware baking dish. Cover with the sauce and bake in a moderate oven (375F) for a few minutes to heat through. Serve hot.

Serves 6