Grilled veal chop with light caponata and bread

Ingredients

For 1 serving

• Veal chops200 g
• Eggplant150 g
• Celery40 g
• Onion40 g
• Tomatoes100 g
• Green olives5
• Capers5 g
• White wine vinegar1 tablespoon
• Sugar3 g
• Bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: July – September

Method

1. Preheat the oven to 210 °C (conventional). Wash the aubergine, cut it into cubes of about 2 cm, toss in a roasting tin with half the oil and a pinch of salt and roast for 20 minutes, until golden and soft.
2. Meanwhile chop the onion, dice the celery and cut the tomatoes into small pieces. Heat the remaining oil in a casserole over medium heat and fry the onion and celery for 4–5 minutes, until soft.
3. Add the tomatoes, green olives and rinsed capers and cook for 8 minutes, until the sauce has thickened.
4. Stir in the aubergine, vinegar and sugar and cook for 3 minutes, stirring, until the vinegar has lost its sharp edge; let it cool slightly, as caponata is best warm.
5. Heat a grill pan over high heat and cook the chop for 4–5 minutes per side, until browned and just pink near the bone; season with salt and pepper.
6. Serve the chop with the caponata and bread.