Bon roll with caponata

BON 2_06413 ROLL with RATATOUILLE INGREDIENTS 4 PEOPLE For the meatloaf: 250 g veal, minced meat 250 g Minced pork meat, 2 packages of grated emmental cheese, 2 slices of bread the day before, 1 egg, 1 onion, parsley, olive oil, salt, pepper.

1/2 glass of white wine, an eggplant, Zucchini, 2 2 yellow and red peppers, a medium potato, 400 g of chopped tomato, a spoonful of capers, oregano, 2 cloves of garlic, a small onion, 4 tablespoons olive oil, salt and pepper.

Mix the two types of meat with a sprig of parsley, a pack of cheese, finely chopped onion and beaten egg, salt and pepper.

Cut up the bread crumbs and mix it with the other bag of cheese and add to the meat that will be spread out on a floured countertop, then rolled up giving it the shape of a trunk.

Wrap the meatloaf in baking paper and place it in a baking dish.

Sprinkling it with oil and half of the wine, place it in the oven already warm (200°) and simmer for about 40 minutes, basting occasionally with wine.

Upon expiration of the time retire it and remove the paper, and then store it in the oven and let them take a little color.

Meanwhile prepare the caponata: wash the vegetables and cut them into cubes and fry them in a pan with oil, crushed garlic and chopped onion coarsely.

Let stand for a few minutes then add the tomatoes and capers.

Add salt, and stir well.

Simmer over low heat and covered container for about 15 minutes.

Serve the sliced meatloaf surrounded with caponata