b'SERVES 4 FOR THE EGGPLANT & TOMATO SAUCE:1 large eggplant, cut in -inch dice TO PREPARE THE EGGPLANT & TOMATO SAUCE:1 teaspoon salt Mix all the eggplant pieces and salt in a colander. Cover with a plate and 4 tablespoons (approximately) place a weight on top of the plate. Let sit, undisturbed, in the sink for at least extra light olive oilan hour, then dry well with a cotton towel.1onion,finelychopped4clovesgarlic,finelychopped Pour the extra light olive oil into a frying pan and cook over high heat untilteaspoon dried oreganoit starts to shimmer. Add the dry diced eggplant and cook over medium-high teaspoonredpepperflakes heat for about 3 to 4 minutes. Use a slotted spoon to move the eggplant piecesteaspoon C&H or to a piece of brown paper to drain.Domino sugar 2 tablespoons chopped fresh basilTo the same pan add more olive oil, if needed, until you have about 2 tablespoons 1 cups tomato sauce of oil in the pan. Over medium heat, cook the onions, garlic, oregano, red peppercup chicken stock flakes, sugar and basil for 5 minutes. Then return the drained eggplant pieces to the pan. Add the tomato sauce and chicken stock; bring to a boil and then simmer FOR THE VEAL SCALOPPINE: for 10 minutes. Set aside and keep warm.2 eggs 2 tablespoons whipping creamTO PREPARE THE VEAL SCALOPPINE: 3 cups Italian-style breadcrumbsIn a bowl, whisk together the eggs and the cream; place in a pie plate. 1 pounds veal scaloppinePlace the breadcrumbs in another pie plate or a shallow dish. Dip each of 10 tablespoons extra light olive oil, the scaloppine in the egg mixture and then the breadcrumbs; make sure dividedboth sides are coated evenly. Place the scaloppine on a tray until ready to use. 4 large slices ham8 slices provolone cheese FOR THE ARUGULA SALAD: 3 ounces arugula 1 tablespoon extra virgin olive oil Salt and pepper to taste'