Eggplant Piccata with Vegetable Tomato Sauce

Ingredients

• 150 g zucchini
• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 1 sprig rosemary
• 7 tbsp oil
• 500 ml passata tomato
• Salt
• ground pepper
• 100 g pickled bell peppers
• 4 eggs
• 60 g cornmeal
• 100 g grated Emmental cheese
• nutmeg
• 500 g eggplant

Instructions

1. 1.

   Clean and wash zucchini. Peel onion. Dice both finely. Chop garlic finely. Quarter bell pepper, deseed, wash and dice finely. Remove rosemary needles and chop finely. Heat 1 tbsp oil in a pot. Sauté zucchini, onion, garlic, bell pepper and rosemary for 5 minutes. Deglaze with passata tomato and season with salt and pepper. Cook covered on low heat for 15 minutes.

2. 2.

   Meanwhile, drain pickled peppers. Whisk eggs, cornmeal, cheese, salt and nutmeg well. Slice eggplant lengthwise into four pieces each. Arrange side by side on a baking tray greased with 1 tbsp oil, drizzle with another tbsp oil. Grill under the oven broiler for 5 minutes. Season both sides with salt and pepper. Top four slices with pickled peppers, cover with one eggplant slice each, allowing the egg mixture to seep through.

3. 3.

   Heat 4 tbsp oil in a non-stick pan. Fry Eggplant Piccata for 5 minutes on each side over medium heat. Drain well on paper towels. Serve with tomato sauce.