Mole Meat Roll with Mortadela

Beat the meat into a large, thin cutlet

Season with salt and black pepper and set aside

Beat the eggs, also with salt and black pepper

Fry the omelette

Place the cutlet on a smooth surface and layer it with the omelette, mortadela, and carrots

Roll it like a rocambole and secure the edges with toothpicks

Fry the meat until it's golden brown on all sides

Drain the frying oil and add beef broth to the pan

Bring to a simmer and reduce heat

Cook until the meat is tender and forms a thick gravy

For garnish, fry the garlic in olive oil and add the eggplant

Two minutes later, add the tomatoes and, two minutes after that, the zucchini

Mix well and combine the vegetables with the pan gravy

Serve the sliced meat with the vegetable sauce.