| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Main dish, Italian |
5 |
Servings |
INGREDIENTS
| 4 |
tb |
Balsamic vinegar |
| 3 |
|
Cloves crushed garlic |
| 1 |
c |
Chopped onions |
| 1 |
|
Bay leaf |
| 4 |
c |
Cubed eggplant |
| 1 |
lb |
Chopped mushrooms |
| 1 |
c |
Chopped green pepper |
| 2 |
md |
Tomatoes |
| 1/4 |
c |
Tomato paste |
| 1 |
ts |
Basil |
| 1 |
ts |
Salt |
|
|
Fresh black pepper |
|
|
Fresh chopped parsley |
| 1 |
c |
Marsala |
INSTRUCTIONS
Heat the balsamic vinegar in a large, heavy pan. Add the onions, garlic,
1/2 tsp salt and bay leaf and saute 5 minutes. Add eggplant and 1/2 tsp
salt, stir and cook, covered 10 minutes, stirring occasionally. Add
mushrooms, peppers, tomatoes, tomato paste and all spices except parsley.
Mix well and simmer, covered, 10 minutes. Add parsley and Marsala. Cover
and simmer over low heat, about 15-20 minutes. Remove the bay leaf. Serve
over pasta.
(Adapted by Elisabeth Freeman from The Moosewood Cookbook)
(Total recipe: Calories: 450, 13g protein, 3g fat)
(4-6 servings - takes 1 hour to prepare - if serving with pasta, start
pasta 15 minutes before sauce will be done)
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997
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