QUAIL SALTIMBOCCA WITH SICILIAN EGGPLANT CAPONATA

Let`s start with definitions.........
SALIMBOCCA....
A meat dish made from thin slices of veal and ham sandwiched together with sage and seasonings, formed into rolls , fried in butter and simmered in wine for 15 minutes.

CAPONATA ......
A salad of gried aubergines and onions with tomatoes , anchovies , capers and olives served on a dry biscuit or toasted bread.
Other fruits and vegetables may be included together with some sugar and vinegar and the whole mix may be reduced to a thick chutney like consistency.

Dice  up
 1 onion
1. capsicum
3 cloves of garlic
1 celery stick
1 red capsicum
1 eggplant
Place the vegetables in a pan with rice bran oil  over heat till just cooked .

Deep fry the eggplant and drain on absorbent paper.
Now add the eggplant to the vegetables and cook for a further 3 minutes.
Add 100 ml of red wine vinegar
50 gm of chopped  black pitted olives
50gm of pine nuts
50gm of chopped currants
20gm of brown sugar
Season with salt and pepper
Add 1/2 cup of parsley chiffonnade.


Use 1 quail per person .
Place a sage leaf on the flesh side of each quail breast
Cover the flesh with I/2 slice of prosciutto  , trim excess.
Heat a fry pan and add some rice bran oil.
Season the skin of the quail  and place skin side down for 2 minutes or until golden.
Turn the quail and finish off for 1 minute.
Rest the quail for 2 minutes in a warm place.
Serve over eggplant caponata

This is so simple really delicious and very classy .
Enjoy.