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• 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

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.