Eggplant scallopini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Eggplant; cubed |
| 1 | pounds | Chopped mushrooms |
| 3 | Cloves garlic; crushed | |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green bell pepper |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 1 | cup | Marsala wine |
| 1 | Bay leaf | |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Salt |
| ¼ | cup | Tomato paste |
| 1 | cup | Parmesan cheese; grated |
| Freshly ground black pepper | ||
| ¼ | cup | Chopped parsley |
| 2 | mediums | Tomatoes; chopped |
Directions
Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, ½ tsp. salt, and bay leaf and saute 5 minutes. Add eggplant and another ½ tsp. salt, stir, and cook, covered, 10 minutes, stirring occasionally. Add mushrooms, remaining salt, spices (not parsley), pepper, tomatoes and paste. Mix well and simmer, covered, 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes. Just before serving, mix in the parmesan cheese. Serve over pasta, and pass around some extra parmesan.
Recipe by: Mollie Katzen, "Moosewood Cookbook" Converted by MM_Buster v2.0l.