Eggplant Scallopini

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* Exported from MasterCook *

 

Eggplant Scallopini

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups eggplant -- cubed

1 pound 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

1/4 cup tomato paste

1 cup parmesan cheese -- grated

freshly ground black pepper

1/4 cup chopped parsley

2 medium tomatoes -- chopped

 

Heat the olive oil and butter in a large, heavy skillet. Add the onions,

garlic, 1/2 tsp. salt, and bay leaf and saute 5 minutes. Add eggplant and

another 1/2 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.

 

From Karen Sonnessa <ksonness

 

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Karen S

ksonness