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Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Scallopini
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Vegetables - Eggplant -  Eggplant Scallopini Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3397

Click below to download : Vegetables - Eggplant - Eggplant Scallopini (Format : PDF)

Vegetables - Eggplant - Eggplant Scallopini

4 cups eggplant -- cubed
1 lb. mushrooms -- chopped
3 cloves garlic -- crushed*
1 cup onion -- chopped
1 cup green pepper -- chopped
2 tbsp. olive oil
1 bay leaf
1 tsp. dried basil
1 tsp. salt
1/4 cup tomato paste
2 tbsp. butter
1 cup. marsala wine
1 cup Parmesan cheese -- freshly grated
fresh black pepper
parsley -- chopped
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 for 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), peppers, 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.
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