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In a 10- to 12-inch sautJ 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
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:33:06 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”
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