I love pasta, and Eggplant Scallopini is one of my favorite sauces for spaghetti. This recipe makes 8-10 servings and freezes well. Plan to spend at least ten minutes chopping vegetables beforehand. Actual cooking time is about 45 minutes, and remember to begin heating water for pasta after the addition of Marsala and parsley.
1 large onion, chopped
1 medium eggplant, peeled and chopped into 1/2 inch cubes
8 ounces fresh mushrooms, chopped
1 medium green pepper, chopped
2 Roma tomatoes, chopped
2 tablespoons olive oil
2 tablespoons margarine
1 tablespoon fresh minced garlic (or 1/2 teaspoon garlic powder)
1 bay leaf
1 teaspoon basil
1/8 teaspoon ground black pepper
1 cup (8 ounces) tomato puree
1 cup Marsala (I prefer Taylor New York)
2 tablespoons parsley
1 cup freshly grated Parmesan cheese
Heat olive oil and margarine in a large pot over medium to medium high heat. Add onions, garlic, and bay leaf; saute 5 minutes. Add eggplant. Stir and cover; reduce heat to medium and cook 10 minutes, stirring occasionally. Add mushrooms, green peppers, tomatoes, basil, black pepper, and puree. Mix well and cover; simmer 10 minutes, stirring occasionally. Add Marsala and parsley. Stir and cover; simmer 15-20 minutes, stirring occasionally. Add Parmesan cheese just before serving. Serve over pasta.
Come to the table hungry and leave full! Enjoy!!
Romance...With a Kick!