| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Meats |
Vegetarian |
Vegetables, Vegetarian, Cheese/eggs |
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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