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1
Pound the meat into sheets about an eighth-inch-thick.
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2
Place a slice of prosciutto on each, lay a sage leaf in the center and roll tightly, pressing constantly, tucking in the sides to make compact cylinders roughly three-and-a-half-inches long.
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3
Set aside, uncovered.
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4
Peel the eggplant and cut the flesh into large julienned strips - about the size of big french fries.
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5
Set aside.
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6
Cut the zucchini into julienned strips slightly smaller than the eggplant.
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7
Set aside.
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8
Put two tablespoons of the oil in a large, nonreactive saucepan over medium-high heat and heat until it almost smokes.
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9
Add the julienned eggplant, zucchini and salt, stirring well.
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10
Continue to cook, stirring often, until the eggplant is thoroughly soft and the zucchini barely translucent, about 15 minutes.
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11
The mixture may stick at first but will loosen as cooking proceeds.
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12
Remove the vegetables with a slotted spoon and keep them covered in a warm place.
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13
Reduce the heat to low.
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14
If necessary, add just enough additional oil to the pan to film the bottom.
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15
Add the garlic and orange zest and cook, stirring, for three minutes.
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16
Stir in the orange juice and tomatoes and simmer over medium heat for about 12 minutes, or until the sauce is thick.
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17
After the sauce has cooked five minutes, warm four large serving plates.
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18
Put the remaining tablespoon of oil in a wide, nonstick skillet over medium-high heat.
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19
When it shimmers, add the butter.
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20
Put in the beef rolls seam side down and cook until they are seared.
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21
Turn with tongs and continue cooking, shaking the pan, for about five minutes, or just until meat is nicely browned.
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22
Interior should remain pink.
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23
Remove the rolls, keeping them warm.
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24
Pour the vermouth into the skillet and boil, stirring to get up all browned bits, until reduced to about two tablespoons.
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25
Stir in the tomato sauce and any juices collected under the vegetables.
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26
Spread the sauce evenly over the plates.
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27
Make nests of the mixed vegetables and arrange two beef rolls on each.
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28
Serve at once.
