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!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Chop the parsley and fresh basil leaves. Sprinkle them over the dish just before serving.

Step 9

Serve the veal with eggplant and olives hot, optionally accompanied by a side of crusty bread or cooked pasta.

Nutrition Facts

Serving size	(2031.1g)

Amount per serving	% Daily Value*
Calories	2709.4

Total Fat 156.9g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 7.4g
Cholesterol 635.4mg	0%
Sodium 6213.3mg	0%
Total Carbohydrate 126.7g	0%
Dietary Fiber 44.7g	0%
Total Sugars 38.8g
Protein 177.8g	0%

Vitamin D 0IU	0%
Calcium 574.8mg	0%
Iron 22.5mg	0%
Potassium 4266.7mg	0%

*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.

Source of Calories

Fat: 53.7%

Protein: 27.0%

Carbs: 19.3%