Date: Fri, 26 Feb 1999 07:54:20 -0800
From: Amy Zuydhoek (Amy@exdesign.com)
Eggplant Scaloppini with Pasta
* 4 tablespoon balsamic vinegar
* 3 cloves crushed garlic
* 1 cup chopped onions
* 1 bay leaf
* 4 cups cubed eggplant
* 1 pound chopped mushrooms
* 1 cup chopped green bell pepper
* 2 medium tomatoes
* 1/4 cup tomato paste
* 1 tsp. basil
* 1 tsp. salt
* fresh black pepper
* fresh chopped parsley
* 1 cup Marsala wine
Heat the balsamic vinegar in a large, heavy pan. Add the onions,
garlic, 1/2 tsp. salt and bay leaf and saut=E9 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.
kwvegan vegan