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 with pasta). If you wish to cut the quantity of meat (½ pound per person may seem like a lot but remember that it shrinks), try increasing the eggplant.
Heat the grill or broiler, or preheat the oven to 400°. Brush the eggplant slices on both sides with olive oil, using about
Lightly pound the veal slices
Add the stock to the pan and boil, scraping up browned bits on the bottom of the pan, until slightly thickened. Add the garlic and cook 1 minute over medium heat. Stir in the tomato sauce and half the olives and basil; heat through. Season to taste with salt and pepper.
Alternate slices of veal and eggplant on serving plates. Spoon the sauce over top and garnish with the remaining olives and basil. Serve hot.
© 1998 Joyce Goldstein. All rights reserved.