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|Vitello con Melanzane (Sicily)
|Recipe contributed by Lenore Chicka
- 6 thin slices veal fillets
- 2 large eggplants
- 5 large ripe tomatoes
- 1/2 cup green or black olives, pitted
- 3-4 leaves basil, finely chopped
- 3 tablespoons butter
- Olive oil
|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 the bitter juices. 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. Remove them from the pan with a perforated spoon and drain on paper towels. Put aside.
Drain off all but 4 tablespoons of 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 (add more butter if
required). Take the veal slices from the pan and place them in one layer in a shallow baking dish. Cover with the sauce and bake in moderate oven 375 deg. for a few minutes to heat through. Serve hot. Serves 6.
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