Recipe - Baked Eggplant With Two Cheeses

One half Unsalted butter; (One fourth cup)
One half Green bell pepper; minced
2 Eggplants; about 1 lb. each
One half cup Dry white wine
2 cup Whipping cream
8 Sl Mozzarella; 1/4inch thic
One half Yellow onion; minced
One half Red bell pepper; minced
1 Bay leaf
One half cup Chicken stock; or canned br
1 cup Parmesan; freshly grated (a

Melt butter in heavy large Dutch oven over medium heat. Add onion and
bell peppers and saute until tender, about 10 minutes. Add eggplants and
bay leaf and saute until eggplant is almost tender, about 10 minutes. Add
wine and chicken stock and cook until liquid evaporates, about 5 minutes.
Add cream and cook until eggplant is tender and mixture is thick, stirring
frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt
and pepper. Divide mixture among 8 large ramekins. Top each with slice of
mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350F. Bake eggplant until heated through, about 15
minutes. Preheat broiler. Broil until cheese bubbles. Serve hot. Recipe
from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon
Appetit, JanuarJanuary 1992.
Courtesy of Shareware RECIPE CLIPPER 1.1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini