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Categories:
butter green bell pepper eggplants white wine whipping cream Mozzarella yellow onion red bell pepper bay leaf chicken stock Parmesan
Viewed: 36 - Published at: 9 years agoIngredients
- 1/2 x Unsalted butter, (1/4 c.)
- 1/2 x Green bell pepper, diced
- 2 x Eggplants, about 1 pound each
- 1/2 c. Dry white wine
- 2 c. Whipping cream
- 8 slc Mozzarella, 1/4-inch thic
- 1/2 x Yellow onion, diced
- 1/2 x Red bell pepper, diced
- 1 x Bay leaf
- 1/2 c. Chicken stock, or possibly canned br
- 1 c. Parmesan, freshly grated (a
Method
- Heat butter in heavy large Dutch oven over medium heat.
- Add in onion and bell peppers and saute/fry till tender, about 10 min.
- Add in eggplants and bay leaf and saute/fry till eggplant is almost tender, about 10 min.
- Add in wine and chicken stock and cook till liquid evaporates, about 5 min.
- Add in cream and cook till eggplant is tender and mix is thick, stirring frequently, about 25 min.
- Fold in Parmesan.
- Season to taste with salt and pepper.
- Divide mix among 8 large ramekins.
- Top each with slice of mozzarella cheese.
- (Can be prepared 1 day ahead.
- Cover and chill.)
- Preheat oven to 350F.
- Bake eggplant till heated through, about 15 min.
- Preheat broiler.
- Broil till cheese bubbles.
- Serve warm.
- Recipe from The Pomodoro Restaurant, Dallas, Texas.
