Farmer's chops

Make a mixture with parsley and garlic. Pela and also chop the onion with thyme. Clean the eggplants with a damp cloth, then cut them out and put them in little cubes in a colander. Add the salt and leave them an hour to lose water. Meanwhile, wash the zucchini, dry them and then cut them out into small cubes. Take a pan and add two tablespoons of extra virgin olive oil with the chopped onions and thyme. Let dry for a few minutes, stirring often. Then add the zucchini with salt and ground pepper to. Mix and let Cook for 10 minutes to pot covered and moderate flame. Stir every now and then.

In another pan put 4 Tablespoons extra virgin olive oil and heat slightly. Add the eggplant, rinse and drain, salt and chopped parsley and garlic, then Cook, covered pot and moderate flame for a quarter of an hour. Stir often. Passes quickly into the flour the veal cutlets. Put in a saucepan the butter and two tablespoons of extra virgin olive oil. When the butter has melted, combine meat and falla Brown on both sides. Pour white wine and deglaze. When cooked condisci with salt and ground pepper. System on a serving platter calf ribs covering them with prepared vegetables aside. Brings hot.