Recipe - Bruschetta With Bresaola Eggplant And Mozzarella

3 tablespoon Virgin olive oil
One half md Red onion,; thinly cut or sliced up
2 small Japanese eggplants
2 tablespoon Red wine vinegar
One half pound Fresh mozzarella
8 Basil leaves,; chiffonade
4 lg Slices Italian country bread
One fourth pound Bresaola, cut or sliced up paper thin
by butcher or deli

In a 10 to 12inch sautJ pan heat olive oil until smoking. Add onion and
cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into
1/4inch 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 1/4inch 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 MCRecipe Digest V1 #265

Date: Mon, 28 Oct 1996 08:33:06 0500

From: Meg Antczak meginny@node1.frontiernet.net