Name: Veal Scaloppine with Eggplant and Tomatoes
Yield: Serves 4
Cuisine: Italy
Ingredients: 2½ cups Tomato Sauce (see Note); ½ cup Veal, Beef, or Chicken Stock; 2 medium eggplants, peeled and cut crosswise into eight ½-inch-thick slices each; 4 teaspoons finely minced garlic; ¾ to 1 cup olive oil; 20 Niçoise or Kalamata, pitted and quartered; Salt and freshly ground pepper; ½ cup lightly packed basil chiffonade; 1½ to 2 pounds boneless veal loin, cut into sixteen ½-inch-thick slices

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is a Sicilian recipe that could pass for Neapolitan as well, with its typically southern Italian ingredients of eggplant, tomatoes, olives, and veal. What we really have here is a rigatoni alia Norma, hold the rigatoni and substitute the veal! The eggplant rounds echo the shape of the veal slices and make for a very pretty plate. You could serve this with rigatoni for a very inauthentic but satisfying dish (Italians eat pasta as a course in itself and usually do not accompany an entree

Ingredients

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Ingredients

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