Recipe - Veal Chops With Eggplant And Pepper Stuffing And Roasted Re

FOR THE STUFFING
1 small Onion; minced
2 tablespoon Olive oil
1 One half tablespoon Minced shallot
2 Garlic cloves; minced
1 Yellow bell pepper; cut into
1/4inch
; pieces (about 1/2
; cup)
One fourth pound Eggplant; peeled and cut
into
; 1/4inch pieces
; (about 1 cup)
1 Plum tomato; seeded and
chopped
; fine
1 teaspoon Herbs de Provence;
(available at
; specialty food
; shops) or equal
; parts crumbled
; dried thyme,
; rosemary, and
; savory
One fourth teaspoon Dried sage; crumbled
One fourth teaspoon Dried basil; crumbled
1 teaspoon Finely chopped fresh parsley
leaves
One half teaspoon Salt
Two 1inchthick rib veal
chops; trimmed and the
; bones frenched
; (about Three fourths pound)
1 tablespoon Vegetable oil
Finely fresh parsley leaves
for garnish

FOR THE SAUCE
1 lg Red bell pepper; roasted
(procedure
; follows) and
; chopped
2 tablespoon Extravirgin olive oil
Three fourths teaspoon Fresh lemon juice; or to
taste
Three fourths teaspoon Balsamic vinegar; or to
taste
Cayenne to taste

Make the stuffing:

In a large skillet cook the onion in the oil over moderately low heat until
it is softened. Add the shallot, the garlic, the bell pepper, and the
eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the
eggplant is softened. Stir in the tomato, the herbs de Provence, the sage,
the basil, the parsley, the salt, and black pepper to taste, cook the
stuffing, stirring, for 1 minute, and let it cool.

With a sharp knife make a 1inchlong incision along the fat side of each
chop and cut a pocket in each chop by moving the knife back and forth
carefully through the incision. Stuff each chop with half the stuffing and
secure the pocket with wooden picks. Brush the chops with some of the oil
and in a roasting pan brushed with the remaining oil roast them in a
preheated 475°F. oven, basting them with any pan juices, for 7 minutes
on each side, or until they are cooked through but the flesh is still
slightly pink near the bone.

Transfer the chops to a cutting board, let them stand for 3 minutes, and
discard the wooden picks. Arrange the chops on heated plates, pour the
sauce, heated, on the plates, and sprinkle each serving with some of the
parsley.

Make the sauce while the chops are roasting:

In a blender blend together the bell pepper, the oil, the lemon juice, the
vinegar, the cayenne, 1 tablespoon water, and salt and black pepper to
taste.

Serves 2.

Gourmet January 1990

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