Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ea Unsalted butter; (1/4 cup) 1/2 ea Yellow onion; diced
1/2 ea Green bell pepper; diced 1/2 ea Red bell pepper; diced
2 ea Eggplants; about 1 lb. each 1 ea Bay leaf
1/2 c Dry white wine 1/2 c Chicken stock; or canned br
2 c Whipping cream 1 c Parmesan; freshly grated (a
8 ea Sl Mozzarella; 1/4-inch thic

Melt butter in heavy large Dutch oven over medium heat. Add
onion and bell peppers and saute until tender, about 10 minutes. Add
eggplants and bay leaf and saute until eggplant is almost tender,
about 10 minutes. Add wine and chicken stock and cook until liquid
evaporates, about 5 minutes. Add cream and cook until eggplant is
tender and mixture is thick, stirring frequently, about 25 minutes.
Mix in Parmesan. Season to taste with salt and pepper. Divide
mixture among 8 large ramekins. Top each with slice of mozzarella
cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350F. Bake eggplant until heated through, about
15 minutes. Preheat broiler. Broil until cheese bubbles. Serve
hot. Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe
courtesy of Bon Appetit, JanuarJanuary 1992.
Courtesy of Shareware RECIPE CLIPPER 1.1

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