Eggplant scallopini

Yield: 4 servings

Measure 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

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.

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