Eggplant Piccata with Vegetable-tomato Sauce
Rinse the zucchini. Peel the onion. Dice both finely. Finely chop the garlic. Cut the bell peppers into quarters, remove seeds and white membrane, rinse and finely chop. Pluck off the rosemary leaves and chop finely. Add 1 tablespoon of oil into a saucepan. Cook the zucchini, onion, garlic, bell peppers and rosemary for 5 minutes. Deglaze with the tomato puree and season with salt and pepper. Cook covered for 15 minutes over low heat.
Drain pickled peppers. Combine the eggs, cornmeal, cheese, salt and nutmeg and mix well. Cut the eggplant lengthwise into 4 rounds. Grease a baking sheet with 1 tablespoon of oil and place the eggplant slices next to eat other on the pan. Sprinkle eggplant with 1 tablespoon oil. Place under a preheated broiler, watching carefully, for 5 minutes. Season with salt and pepper on both sides. Place a slice of pickled pepper on each slice of eggplant and cover with another slice of eggplant and cover with the egg mixture.
Heat 4 tablespoons oil in a nonstick skillet. Fry the eggplant piccata for 5 minutes over medium heat. Drain well on paper towels. Serve with the tomato sauce.