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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 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  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


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