Main Ingredients:

1/2 stick unsalted butter, (1/4 cup)1/2 yellow onion, diced1/2 green bell pepper, diced1/2 red bell pepper, diced2 eggplants, about 1 lb. each, cut in 1/2-in. cubes1 bay leaf1/2 cup dry white wine1/2 cup chicken stock, or canned broth2 cup whipping cream1 cup Parmesan, freshly grated (about 4 ounces)8 slices mozzarella, 1/4-inch thick slices

Cooking Preparation of the Recipe:

Melt butter in heavy large Dutch oven over medium heat. Add onionand bell peppers and saute until tender, about 10 minutes. Addeggplants and bay leaf and saute until eggplant is almost tender,about 10 minutes. Add wine and chicken stock and cook until liquidevaporates, about 5 minutes. Add cream and cook until eggplant istender and mixture is thick, stirring frequently, about 25 minutes.Mix in Parmesan. Season to taste with salt and pepper. Dividemixture among 8 large ramekins. Top each with slice of mozzarellacheese. Preheat oven to 350F. Bake eggplant until heated through, about 15minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.

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