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Recipe

Schnitzel with Ratatouille

4
Serves
20 MINS
Prep Time
35 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 1 Eggplant, cubed
  • 1 red onion, halved and thickly sliced
  • 2 small green zucchini, sliced
  • 1 garlic clove, finely chopped
  • 4 Heart Smart veal schnitzels, (or 8 if you prefer more meat)
  • 4 tbsp tapenade
  • 100 ml extra virgin olive oil
  • 400 grams can peeled tomatoes
  • 1 Small handful basil leaves, torn
  • 50 grams Small handful flat-leaf (Italian) parsley, roughly chopped
  1. Brush the schnitzel with the tapenade and set aside while making the ratatouille.
  2. Heat 2 tbsp of oil in a large frying pan over high heat. Add the eggplant and fry for 5-7 minutes, until golden. Remove and drain on paper towel in a large bowl.
  3. Reduce heat to medium, add 1 tbsp oil to the pan and fry the onion and capsicum for about 5 minutes. Add to the eggplant. Repeat with the zucchini, frying until golden.
  4. Return the vegetables to the pan with the tomatoes and basil and season with salt and pepper. Simmer gently, covered for 10-15 minutes, until the vegetables are tender.
  5. Fry the schnitzel for about 1 minute on each side, or until cooked to your liking.
  6. Just before serving, stir the garlic and parsley into the ratatouille and serve the schnitzels on a bed of the ratatouille.