Ingredients

• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 eggplant, trimmed, cut into 2cm pieces
• 2 zucchini, trimmed, cut into 2cm pieces
• 1 red capsicum, halved, deseeded, cut into 2cm pieces
• 1 yellow capsicum, halved, deseeded, cut into 2cm pieces
• 1 x 400g can no-added-salt chopped tomatoes
• 125ml (1/2 cup) water
• Olive oil spray
• 4 (125g each) veal cutlets, excess fat trimmed
• Fresh continental parsley leaves, to serve

Method

• Step 1 Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutesor until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
• Step 2 Add the eggplant and cook, stirring occasionally, for 3 minutes or until the eggplant just starts to soften. Stir in the zucchini, combined capsicum, tomato and water. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes or until tender. Taste and season with pepper.
• Step 3 Meanwhile, heat a chargrill or large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add the veal to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 2-3 minutes to rest.
• Step 4 Divide the ratatouille and veal among serving plates. Top with parsley to serve.