Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Vegetarian
Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ea Unsalted butter -- (1/4 cup)
1/2 ea Green bell pepper -- diced
2 ea Eggplants -- about 1 lb. each
1/2 c Dry white wine
2 c Whipping cream
8 ea Sl Mozzarella -- 1/4-inch thic
1/2 ea Yellow onion -- diced
1/2 ea Red bell pepper -- diced
1 ea Bay leaf
1/2 c Chicken stock -- or canned br
1 c 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
