6 slices of veal (loin)
100 ml white wine
150 ml veal juice
20 g butter
500 g thin zucchini
400 g yellow bell pepper
500 g eggplants
100 g black olives
800 g cherry or baby plum tomatoes
15 g tomato paste
10 g garlic
50 g onions
200 ml olive oil
1 bunch basil
Fine gray sea salt, pepper from the pepper mill