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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
    • Flour
    • Salt
    • 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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