Veal with Eggplant Aubergine and Olives
Elevate your dinner table with this rustic and flavorful recipe for Veal with Eggplant, Aubergine, and Olives—a Mediterranean-inspired dish bursting with bold, savory flavors. Tender veal cutlets are lightly seared and simmered in a rich tomato-based sauce, complemented by golden-brown eggplant slices, briny Kalamata olives, and fragrant notes of garlic and fresh basil. A splash of dry white wine lends a sophisticated depth to the sauce, while red pepper flakes add a gentle touch of heat. Perfect for a cozy weekend meal or a special gathering, this hearty one-skillet recipe comes together in just over an hour and pairs beautifully with crusty bread or al dente pasta. Bring a taste of the Mediterranean to your kitchen with this stunning dish!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 2 medium-sized Eggplant (aubergine)
- 1 cup Kalamata olives
- 1 14-ounce can Canned diced tomatoes
- 1 medium-sized Yellow onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 0.5 cup Dry white wine
- 2 tablespoons Fresh parsley
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 6 leaves Fresh basil leaves
Instructions
Slice the eggplants into 1/2-inch-thick discs and lightly salt them. Set them aside in a colander to drain for 15 minutes to remove bitterness.
Pat the eggplant slices dry with a paper towel. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the eggplant slices in batches until golden brown on both sides. Remove and set aside.
Season the veal cutlets with salt and pepper, then lightly dredge them in the all-purpose flour. In the same skillet, heat 1 tablespoon of olive oil and sear the veal cutlets on both sides until golden. Remove and set aside.
Finely chop the onion and garlic. In the same skillet, sauté the onion until softened, about 3-4 minutes, then add the garlic and cook for an additional 1 minute.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes.
Add the canned diced tomatoes, olives, and crushed red pepper flakes to the skillet. Stir and let the sauce simmer for 10 minutes to thicken slightly.
Return the veal cutlets and sautéed eggplant slices to the skillet, nestling them into the sauce. Cover and cook on low heat for 15-20 minutes, until the veal is cooked through and tender.
Chop the parsley and fresh basil leaves. Sprinkle them over the dish just before serving.
Serve the veal with eggplant and olives hot, optionally accompanied by a side of crusty bread or cooked pasta.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
