Veal chops with eggplant caponata
- Deep fry the eggplant in hot vegetable oil in 2-3 lots in a heavy-bottomed pot until coloured and tender. Then drain well on kitchen paper towels, season and set aside.
- Carefully pour off almost all the oil and gently sauté 2 crushed garlic cloves with the celery and red onion until tender, stirring now and again.
- Add the tomatoes, ¼ cup stock, a little salt and quite a bit of ground pepper. Stir and gently cook down, adding more stock if needed.
- Then add the olives, capers and sultanas with 1 heaped tbsp chopped parsley, the eggplant, red wine vinegar and brown sugar. Stir well and briefly cook for a few minutes. Taste for seasoning.
- While the caponata is cooking, heat a thin layer of olive oil in a large heavy-bottomed pan and add the ½ head of garlic, cut side down, together with the veal and rosemary. Cook the cutlets for 3-4 mins each side.
- Then remove the rosemary and garlic, and add the butter, lemon juice and remaining parsley to the pan. Turn down the heat, season quite well and gently cook the veal to the desired degree. Remove and rest the meat for a few minutes.
- To serve, mound the caponata on individual plates and top with the veal and some of the cooking juices.
- nb. The caponata can be prepared in advance and served cold.
- vegetable oil
- 1 large eggplant, cubed
- sea salt & freshly ground pepper
- 2 garlic cloves & ½ head of garlic, cut through the centre
- 2 celery stalks, diced
- 1 large red onion, sliced
- 1 punnet cherry tomatoes, diced
- ½ cup chicken stock
- 12 small pitted black olives
- 1 heaped tbsp capers, drained & rinsed
- 2 heaped tbsp sultanas
- 2 heaped tbsp chopped fresh parsley
- a splash of red wine vinegar
- a good pinch of soft brown sugar
- olive oil
- 4 veal chops, trimmed well
- 2 fresh rosemary sprigs
- a good dollop of butter
- juice of ½ lemon
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.