Vegetarian/Eggplant Scallopini
| A: | 2T olive oil |
| 2T butter | |
| 3c garlic, minced | |
| 1 bay leaf | |
| 1/2t salt | |
| B: | 4C eggplant, cubed |
| 1/2t salt | |
| C: | 1# mushrooms, chopped |
| 1 onion, chopped | |
| 1 green pepper, chopped | |
| 2 tomatoes, chopped | |
| 1T basil | |
| 1/4C tomato paste | |
| D: | 3/4C red wine |
| 2T parsley, chopped | |
| E: | 1/2C Parmesan cheese |
| 1. | Saute (A) in heavy skillet about 5 minutes. |
| 2. | Add (B) and simmer, covered, 10 minutes. |
| 3. | Add (C) and simmer, covered, 10 minutes. |
| 4. | Add (D) and simmer over lowest heat, 15 minutes. |
| 5. | Add (E), mix, and serve over pasta. |
Servings: 4