Artichoke And Eggplant Veal Rolls - cooking recipe

Ingredients

1 can (14 oz) artichokes, drained
3 None green onions, coarsely chopped
1 clove garlic, quartered
1 tbsp oil
1 medium eggplant, thinly sliced
8 None veal cutlets (3-4 oz each)
1 large onion, coarsely chopped
2 medium red bell peppers, coarsely chopped
4 None celery stalks, trimmed and coarsely chopped
4 small tomatoes, seeded and coarsely chopped
1/2 cup brandy
1/2 cup beef broth
3 tbsp tomato paste

Preparation

Blend or process artichokes, green onions and garlic until mixture forms a paste.
Heat oil in large nonstick skillet on medium-high heat. Cook eggplant, in batches, until browned on both sides.
Place veal cutlets on cutting board; spread each with artichoke mixture, then top with eggplant. Roll veal to enclose filling; secure each roll with toothpick or kitchen string.
Cook veal, in batches, in same skillet until browned all over and cooked as desired. Cover and keep warm.
Add onion to same skillet; cook, stirring, until softened. Add pepper, celery, tomato and brandy; cook, stirring, until vegetables are tender and pan liquid reduces by half. Add broth and tomato paste; cook, stirring, until mixture boils and thickens slightly.
Cut each veal roll into thirds. Place four of the pieces on each serving plate; top with vegetables and sauce.