In a 10- to 12-inch sautJ pan heat olive oil until smoking. Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tablespoons red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper. Grill or toast bread on both sides and spoon generous amount over each slice of bread. Place 3 slices Bresaola over top of eggplant mixture and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5679 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 08:33:06 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 704 (59%)|
|Amt Per Serving||% DV|
|Total Fat 78.2g||104 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 39.8g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 143.4mg||44 %|
|Sodium 1414.1mg||49 %|
|Potassium 2732.6mg||72 %|
|Total Carbohydrate 68.8g||20 %|
|Dietary Fiber 37.3g||149 %|
|Sugars, other 31.6g|
|Protein 65.4g||93 %|
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Calories per serving: 1201
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