Beef and Mortadela Roll

Pound the beef into a large and fine sheet

Season with salt and black pepper, then reserve

Baste the eggs with salt and black pepper

Fry the omelette in a non-stick pan

Place the beef on a flat surface and layer it with the omelette, mortadela, and carrots

Roll it up like a rocambole and secure the edges with toothpicks

In a pan, fry the beef in hot oil until golden brown

Discard the excess oil and add beef broth to the pan

Bring it to a simmer and reduce heat

Cook until the meat is tender and forms a thick sauce

If needed, add warm water gradually

On the side, sauté garlic in olive oil, then add eggplant, tomatoes after 3 minutes, and zucchini after 2 minutes

Mix well and combine with the pan's sauce

Serve sliced beef with the vegetable sauce.