Eggplant Scallopini Recipe
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During the height of eggplant and tomato season, this is a delicious dish to prepare and enjoy.
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3 tablespoons olive oil
2 cups chopped onion (2 small onions)
2 bay leaves
6 cups diced eggplant
2 bell peppers, any color, diced
1 pound mushrooms
2 teaspoons salt
2 teaspoons dried basil or 2 tablespoons of fresh chopped basil
1 cup chicken or vegetable stock
4 medium sized tomatoes, chopped - peeling is optional
black pepper to taste
8 cloves medium sized garlic, minced
1 pound pasta - any shape
fresh grated parmesan cheese to garnish
:deep skillet, pasta pot
Heat olive oil in a deep skillet.
Add onion and bay leaves.
Sauté over medium heat until onions are soft, approximately 8-10 minutes.
Add eggplant, peppers, mushrooms, salt and basil.
Cover and cook until the eggplant is tender, approximately 10-15 minutes, stirring occasionally.
Add chicken or vegetable stock, tomatoes and black pepper.
Simmer 10-15 minutes uncovered until the liquid reduces.
Stir in the garlic during the last 5 minutes.
Cook pasta according to package directions.
Drain pasta, toss with a little additional olive oil (1-2 tablespoons).
Place in a large serving bowl and ladle eggplant on top.
Sprinkle with parmesan cheese and serve.
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