Name: Artichoke and eggplant veal rolls
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 14 (ounces) canned artichokes, drained; 3 scallions, chopped coarsely; 1 clove garlic, quartered; 1 medium eggplant, sliced thinly; 8 3-ounce veal steaks; 1 large onion, chopped coarsely; 2 medium red capsicums/bell peppers, chopped coarsely; 4 trimmed celery stalks, chopped coarsely; 4 small tomatoes, seeded, chopped coarsely; 1/2 cup brandy; 1/2 cup beef broth; 3 tablespoon tomato paste

Artichoke and eggplant veal rolls

This is a quick and easy rendition of a traditional Sicilian involtini, slow-cooked meat rolls filled with vegetables served in a rich tomato sauce.

Serves 6

Cook

40M

Ingredients

14 (ounces) canned artichokes, drained

3 scallions, chopped coarsely

1 clove garlic, quartered

1 medium eggplant, sliced thinly

8 3-ounce veal steaks

1 large onion, chopped coarsely

2 medium red capsicums/bell peppers, chopped coarsely

4 trimmed celery stalks, chopped coarsely

4 small tomatoes, seeded, chopped coarsely

1/2 cup brandy

1/2 cup beef broth

3 tablespoon tomato paste

Method

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.

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