Medallion of veal in basil infusion with bite-size ratatouille

Blanch the tomatoes for 1 minute in boiling water to facilitate peeling. Remove the pips and dice them, then leave to one side. Over a high heat, place the butter and olive oil in a HEXAGON sauté pan, then brown the veal  medallions for 5 min. on either side. Season to taste. Add half of the diced tomatoes, the tomato concentrate, the white wine, the veal stock, salt and pepper. Braise and leave to simmer for 15 min., uncovered (watch over and add liquid as required). Wash and peel the various vegetables. “ Remove the stones from the olives and cut into two. Finely dice (0.5 cm / 1/4”) the courgettes, aubergines, onion, tomatoes, garlic and peppers. Heat the olive oil in a
HEXAGON sauté pan and gently fry small batches of courgettes, aubergines, onion, garlic and peppers, one after the other. Once slightly browned (ensure they remain crunchy), season and set to one side in a separate dish. Return all the ingredients to the HEXAGON sauté pan and add the halved olives and the remainder of the diced tomatoes, then simmer together for approximately 5 minutes. Finely chop the basil and set to one side. Add the basil at the last minute and adjust seasoning to taste. “ Serve immediately!