Heat 2 teaspoons oil in a large non-stick frying pan. Cook 4 halved veal schnitzels, in batches, until browned. Remove from pan. Heat 1 teaspoon oil in same pan. Cook 1 chopped onion, 2 crushed garlic cloves, 250g sliced mushrooms, 1 chopped zucchini, 1 chopped red capsicum and 1/2 small chopped eggplant. Add 1/2 cup dry white wine and bring to boil. Stir in 550g jar Dolmio Traditional Tomato Spaghetti Sauce and 3/4 cup chopped canned artichoke hearts. Bring to boil. Add veal and simmer 2 minutes or until veal is heated through. Serve with Zafarelli No 1 Linguine.