1.Blend or process artichokes, scallions and garlic until mixture forms a paste.
2.Heat lightly oiled large nonstick skillet; cook eggplant, in batches, until browned both sides.
3.Place veal pieces on cutting board; spread each with artichoke mixture, then top with eggplant. Roll veal to enclose filling; secure each roll with toothpick or kitchen string.
4.Cook veal, in batches, in same skillet until browned all over and cooked as desired. Cover, keep warm.
5.Add onion to same skillet; cook, stirring, until softened. Add pepper, celery, tomato and brandy; cook, stirring, until vegetables are tender and pan liquid reduces by half. Add broth and tomato paste; cook, stirring, until mixture boils and thickens slightly.
6.Cut each veal roll into thirds. Place four of the thirds on each serving plate; top with vegetables and sauce.