Recipe - Eggplant Scallopini - Elisabeth Freeman

4 tablespoon Balsamic vinegar
3 Cloves crushed garlic
1 cup Chopped onions
1 Bay leaf
4 cup Cubed eggplant
1 pound Chopped mushrooms
1 cup Chopped green pepper
2 md Tomatoes
One fourth cup Tomato paste
1 teaspoon Basil
1 teaspoon Salt
Fresh black pepper
Fresh chopped parsley
1 cup Marsala

Heat the balsamic vinegar in a large, heavy pan. Add the onions, garlic,
One half tsp salt and bay leaf and saute 5 minutes. Add eggplant and One half 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 1520 minutes. Remove the bay leaf. Serve
over pasta.

(Adapted by Elisabeth Freeman from The Moosewood Cookbook)

(Total recipe: Calories: 450, 13g protein, 3g fat)

(46 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 MCRecipe Digest V1 #872 by Bill Webster thelma@pipeline.com on
Oct 28, 1997