Eggplant scallopini - elisabeth freeman
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Balsamic vinegar |
| 3 | Cloves crushed garlic | |
| 1 | cup | Chopped onions |
| 1 | Bay leaf | |
| 4 | cups | Cubed eggplant |
| 1 | pounds | Chopped mushrooms |
| 1 | cup | Chopped green pepper |
| 2 | mediums | Tomatoes |
| ¼ | cup | Tomato paste |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Salt |
| Fresh black pepper | ||
| Fresh chopped parsley | ||
| 1 | cup | Marsala |
Directions
Heat the balsamic vinegar in a large, heavy pan. Add the onions, garlic, ½ tsp salt and bay leaf and saute 5 minutes. Add eggplant and ½ tsp salt, stir and cook, covered 10 minutes, stirring occasionally. Add mushrooms, peppers, tomatoes, tomato paste and all spices except parsley.
Mix well and simmer, covered, 10 minutes. Add parsley and Marsala. Cover and simmer over low heat, about 15-20 minutes. Remove the bay leaf. Serve over pasta.
(Adapted by Elisabeth Freeman from The Moosewood Cookbook) (Total recipe: Calories: 450, 13g protein, 3g fat) (4-6 servings - takes 1 hour to prepare - if serving with pasta, start pasta 15 minutes before sauce will be done) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997