Veal Chops With Eggplant And Pepper Stuffing And Roasted

Though I have a body that had languished under great weaknesses for many years, and my diseases have been such as require as much exercise as almost any in the world, and I have found exercise the principal means of my preservation till now, and, therefore, have as great reason to plead for it as any man that I know, yet I have found that the foresaid proportion hath been blessed to my preservation, though I know that much more had been like to have tended to my greater health. Indeed, I do not know one minister in a hundred that needs so much exercise as myself. Yea, I know abundance of ministers, that scarce ever use any exercise at all, though I commend them not in this. I doubt not but it is our duty to use so much exercise as is necessary for the preservation of our health, so far as our work requires; otherwise, we should, for one day’s work, lose the opportunity of many. But this may be done, and yet the work that we are engaged in, be done too.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables	French	Gourmet/bon, January 199	1	Servings

INGREDIENTS

1		Onion, minced
2	T	Olive oil
1 1/2	T	Minced shallot
2		Garlic cloves, minced
1		Yellow bell pepper, cut into
		1/4-inch
		pieces about 1/2
		cup
1/4	lb	Eggplant, peeled and cut
		into
		1/4-inch pieces
		about 1 cup
1		Plum tomato, seeded and
		chopped
		fine
1	t	Herbs de Provence
		available at
		specialty food
		shops or equal
		parts crumbled
		dried thyme
		rosemary and
		savory
1/4	t	Dried sage, crumbled
1/4	t	Dried basil, crumbled
1	t	Finely chopped fresh parsley
		leaves
1/2	t	Salt
		Two 1-inch-thick rib veal
		chops trimmed and the
		bones frenched
		about 3/4 pound
1	T	Vegetable oil
		Finely fresh parsley leaves
		for garnish
1		Red bell pepper, roasted
		procedure
		follows and
		chopped
2	T	Extra-virgin olive oil
3/4	t	Fresh lemon juice, or to
		taste
3/4	t	Balsamic vinegar, or to
		taste
		Cayenne to taste

INSTRUCTIONS

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 1-inch-long 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 475Â°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  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4092 Calories From Fat: 2073 Total Fat: 231.5g Cholesterol: 1025.5mg Sodium: 4943.9mg Potassium: 4816.3mg Carbohydrates: 133.3g Fiber: 44.7g Sugar: 15.7g Protein: 380.7g