Eggplant Scallopini
Ingredients
- 4 cups eggplant, cubed
- 1 pound chopped mushrooms
- 3 cloves garlic, crushed
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup Marsala wine
- 1 bay leaf
- 1 teaspoon basil
- 1 teaspoon salt
- 1/4 cup tomato paste
- 1 cup parmesan cheese, grated
- freshly ground black pepper
- 1/4 cup chopped parsley
- 2 medium tomatoes, chopped
Instructions
Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 tsp. salt, and bay leaf and saute 5 minutes. Add eggplant and another 1/2 tsp. salt, stir, and cook, covered, 10 minutes, stirring occasionally. Add mushrooms, remaining salt, spices (not parsley), pepper, tomatoes and paste. Mix well and simmer, covered, 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes. Just before serving, mix in the parmesan cheese. Serve over pasta, and pass around some extra parmesan.
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