To make the salad, preheat the oven to 240C.

Prick the eggplants with a fork all over, wrap them in foil, then roast them in the oven for about 50 minutes or until very soft.

When cool enough to handle, peel them, drop them into a strainer and press out as much juice as possible, then chop into large chunks.

In a non-stick pan, cook the tomatoes and garlic with 2 tbsp olive oil and a little sea salt over a low heat for about 20 minutes or until reduced to a thick sauce.

Mix with the eggplant, add the spices, herbs, olives, lemon juice and 2 tbsp olive oil and season to taste.

Place the veal steaks between two pieces of cling wrap. Using a rolling pin, pound each steak to about 5mm thick.

Coat a veal steak in flour, shake off the excess, then dip it in the egg, then in the breadcrumbs.

Shake off the excess. Repeat with the remaining steaks.

In a large non-stick pan heat 2-3 tbsp oil per steak over medium heat.

In batches, fry the crumbed veal steaks until golden brown. (Keep the cooked ones warm in a very low oven.)

Place the veal on serving plates with a dollop of eggplant salad, a sprinkle of sea salt, a good grind of pepper and lemon wedges.