| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant, trimmed |
| 1 |
|
Onion, chopped |
| 3 |
tb |
Olive oil |
| 2 |
cl |
Garlic, minced |
| 2 |
|
Tomatoes, chopped |
| 1 |
ts |
Oregano, crushed |
| 1/2 |
c |
Dry red wine |
| 4 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Parsley |
INSTRUCTIONS
Cut eggplant into 1/2 inch slides, sprinkle with a
little salt on both sides (to draw out water), and let
slices drain in colander for 30 minutes. While
eggplant is draining, cook the onion in 1 tb olive oil
over moderate heat, stirring until golden; stir in
garlic, tomatoes, oregano and wine and simmer,
stirring occasionally, for 10 minutes, or until liquid
is almost evaporated. Stir in the Parmesan cheese,
parsley and salt and pepper to taste; transfer the
topping to a bowl, cover and keep warm.
Brush salt from surfaces of eggplant, rinse quickly
and pat dry. In the skillet, heat the remaining olive
oil until hot, but not smoking and cook the eggplant,
browning on one side, then turn, reduce heat, and cook
an additional 5 minutes or more until tender.
Transfer to plate, spoon the tomato and onion topping
onto it, and serve with additional cheese.
Typed for you by Loren Martin, Cyberealm BBS Watertown
NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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