MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Scallopini
Categories: Italian, Pasta
Yield: 6 Servings

4 c Eggplant; cubed
1 lb Mushrooms; chopped
3 cl Garlic; crushed
1 c Onions; chopped
1 c Green pepper; chopped
2 tb Olive oil
2 tb Butter
1 c Marsala
1 c Fresh parmesan; grated
2 md Tomatoes; chopped
1/4 c Tomato paste
1/4 c Fresh parsley; chopped
1 Bay leaf
1 ts Basil
1 ts Salt
Fresh black pepper

This takes approximately 1 hour to prepare.

During the last ten minutes of simmering time, prepare your pasta and
salad.

Heat the olive oil and butter in a large, heavy skillet. Add the
onions, garlic, 1/2 ts salt, and bay leaf and saute 5 minutes. Add
eggplant and another 1/2 ts 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.

Serve with dry, red wine.

Recipe by Moosewood Cookbook

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