Veal Cutlets with Tangy Mixed Vegetables

Partially peel the eggplants with a potato peeler and cut them into medium cubes. Place the cubes in a bowl, coat them with salt and let them drain for 15-20 minutes; dry them on paper towels, coat with flour and fry them in a little oil. Drain them on paper towels. Clean and pare the peppers and the tomato and cut them into small cubes.|Put them in a bowl. Soak the sun-dried tomatoes in a little warm water for 10 minutes to plump them, then drain and dry them and chop them not too fine. Put them in a saucepan with 1/3 cup extra-virgin olive oil and 4 tablespoons apple cider vinegar. Cook over low heat for 10 minutes.|Pour everything over the peppers and fresh tomato and season with a little thyme. Add salt to taste. Mince some fresh thyme leaves and mix them with plenty of bread crumbs. Beat the eggs and dip the veal slices into the egg, then dip them in the bread crumbs.|Cook the cutlets in a large pan with a generous coating of oil for 3 minutes per side. Drain them on paper towels, sprinkle with salt and let them cool. Add the fried eggplant to the pepper mixture and add salt if needed. Serve the cold cutlets with the vegetable mixture.