Saltimbocca with Mediterranean Vegetables

Ingredients

• 8 thin small veal cutlets
• 8 slices Parma ham
• 8 sage leaves
• salt (pepper)
• 4 tbsp butter
• 70 ml white wine
• 1 eggplant
• 2 small zucchini
• 4 tomatoes
• 1 bulb fennel
• 1 yellow bell pepper
• 3 tbsp olive oil
• salt (pepper)
• 0.125 l vegetable broth (from the jar)
• 50 g green pitted olives
• 2 sprigs sage

Instructions

1. 1.

   Wash eggplant, roughly dice and sprinkle with salt. Let sit in water on a plate for 30 minutes, then rinse well and dry. Wash, trim zucchini, tomatoes, fennel and roughly dice. Halve bell pepper, remove seeds, wash and cut into pieces. Heat olive oil in a pot and sauté the vegetables, add broth, cover and simmer at low heat for 35 minutes. Wash sage leaves, slice into strips and mix with olives into the vegetables. Season with salt and pepper.

2. 2.

   Meanwhile, gently pound the cutlets flat, insert a slice of ham and a sage leaf on each. Heat butter in a pan and place the cutlets ham-side down, cook for 2 minutes, flip and cook another ½ minute. Remove, keep warm and deglaze the pan with wine. Plate the cutlets, pour sauce over them and serve with ratatouille.