Mains

Schnitzel with Ratatouille

French cooking at its best - and easiest! The fresh flavours of the ratatouille combine beautifully with the veal.

Serves 4.
Prep Time: 20 minutes.
Cooking Time: 35 minutes.

Ingredients

• 1 medium eggplant (about 350g), cubed
• 1 red onion, halved and thickly sliced
• 1 red capsicum, seeds and membrane removed, sliced
• 1 yellow capsicum, seeds and membrane removed, 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
• 100ml extra virgin olive oil
• 400g can peeled tomatoes
• Small handful basil leaves, torn
• Small handful flat-leaf (Italian) parsley, roughly chopped

Cooking Instructions

• Brush the schnitzel with the tapenade and set aside while making the ratatouille.
• 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.
• 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.
• 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.
• Fry the schnitzel for about 1 minute on each side, or until cooked to your liking.
• Just before serving, stir the garlic and parsley into the ratatouille and serve the schnitzels on a bed of the ratatouille.