Veal Chops Marinated in Thyme, Tomatoes and Aubergines

Ingredients:

• 4 veal chops
• 2 cloves of garlic, minced
• 1 small aubergine, cubed
• 1 tomato, chopped
• 1 teaspoon of thyme
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the minced garlic, thyme, olive oil, salt and pepper.
2. Add the veal chops to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour.
3. Preheat the oven to 220°C/200°C fan/gas mark 7.
4. Remove the veal chops from the marinade and place them on a baking tray. Discard the remaining marinade.
5. Sprinkle the cubed aubergine and chopped tomato around the veal chops.
6. Bake in the oven for 20-25 minutes or until the veal chops are cooked to your liking.

Serving Suggestions:

Serve the veal chops hot with the roasted aubergine and tomato on the side. You can also garnish with fresh thyme leaves and a drizzle of olive oil for added flavor. This dish pairs well with roasted potatoes or a crisp green salad.