| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Vegetarian | Cheese/eggs, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 1/2 | Unsalted butter, 1/4 cup | |
| 1/2 | Green bell pepper, diced | |
| 2 | Eggplants, about 1 lb. each | |
| 1/2 | c | Dry white wine |
| 2 | c | Whipping cream |
| 8 | Sl Mozzarella, 1/4-inch thic | |
| 1/2 | Yellow onion, diced | |
| 1/2 | Red bell pepper, diced | |
| 1 | Bay leaf | |
| 1/2 | c | Chicken stock, or canned br |
| 1 | c | Parmesan, freshly grated a |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 235
Total Fat: 26.8g
Cholesterol: 82.4mg
Sodium: 206.1mg
Potassium: 94.2mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 5.8g