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Filed Under Side DishEggplant
Eggplant Scallopini

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U.S.A. U.S.A.
Shared by: Liam W.

4 tablespoons Balsamic vinegar
1 cup chopped Onions
3 cloves minced Garlic
1 teaspoon Salt
1 each Bay leaf
4 cups cubed Eggplant
1 pound chopped Mushrooms
1 cup chopped Green pepper
2 medium Tomatoes
1/4 cup Tomato paste
1 teaspoon chopped Basil
1 cup Marsala wine

Level of Difficulty:

Preparation Style:

Preparation Time:

Process Time:

Overall Time:


Stove Top

15 Minutes

45 Minutes

1 Hour

Average Rating:

Not Rated

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Heat the balsamic vinegar in a large, heavy pan. Add the onions, garlic, 1/2 tsp salt and bay leaf and saute 5 minutes. Add eggplant and 1/2 tsp salt, stir and cook, covered 10 minutes, stirring occasionally.

Add mushrooms, green peppers, tomatoes, tomato paste and basil. Mix well and simmer, covered, for 10 minutes. Add Marsala wine, cover and simmer over low heat for about 15-20 minutes. Remove the bay leaf. Serve over pasta or rice.

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