---------- Recipe via Meal-Master (tm) v8.04

     Title: Bruschetta With Bresaola, Eggplant And Mozzar
Categories: New, Text, Import
     Yield: 4 servings


       3 TB virgin olive oil
     1/2 md red onion, -- thinly sliced
       2 sm Japanese eggplants
       2 TB red wine vinegar
     1/2 lb fresh mozzarella
       8    basil leaves, -- chiffonade
       4 lg slices Italian country bread
     1/4 lb Bresaola, sliced paper thin
            by butcher or deli

 In a 10 to 12 inch sauté 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

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

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