Eggplant Scallopini - Elisabeth Freeman

Eggplant Scallopini - Elisabeth Freeman Ingredients

4 tb Balsamic vinegar	2 md Tomatoes
3 Cloves crushed garlic	1/4 c Tomato paste
1 c Chopped onions	1 ts Basil
1 Bay leaf	1 ts Salt
4 c Cubed eggplant	Fresh black pepper
1 lb Chopped mushrooms	Fresh chopped parsley
1 c Chopped green pepper	1 c Marsala

Instructions for Eggplant Scallopini - Elisabeth Freeman

Heat the balsamic vinegar in a large, heavy pan. Add the onions, garlic, 1/2 tsp salt and bay leaf and saute 5 minutes. Add eggplant and 1/2 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 on Oct 28, 1997

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Eggplant	Garlic
Marsala	Mushroom	Onion	Parsley
Salt	Tomato

Main dishes Italian Basil Mushrooms Garlic Onion Parsley Balsamic Vinegar Tomato Vegetables Dinner

for flavor and categorization

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