Pasta Eggplant Scallopini Recipe

Eggplant Scallopini Recipe

Servings: 6 Ingredients - 3 tablespoons olive oil - 2 cups chopped onion (2 small onions) - 2 bay leaves - 6 cups diced eggplant - 2 bell peppers, any color, diced - 1 pound mushrooms - 2 teaspoons salt

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  1. #1
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    Default Eggplant Scallopini Recipe

    Servings: 6

    Ingredients
    - 3 tablespoons olive oil
    - 2 cups chopped onion (2 small onions)
    - 2 bay leaves
    - 6 cups diced eggplant
    - 2 bell peppers, any color, diced
    - 1 pound mushrooms
    - 2 teaspoons salt
    - 2 teaspoons dried basil or 2 tablespoons of fresh chopped basil
    - 1 cup chicken or vegetable stock
    - 4 medium sized tomatoes, chopped - peeling is optional
    black pepper to taste
    - 8 cloves medium sized garlic, minced
    - 1 pound pasta - any shape
    fresh grated parmesan cheese to garnish

    Directions
    Heat olive oil in a deep skillet.
    Add onion and bay leaves.
    Sauté over medium heat until onions are soft, approximately 8-10 minutes.

    Add eggplant, peppers, mushrooms, salt and basil.
    Cover and cook until the eggplant is tender, approximately 10-15 minutes, stirring occasionally.
    Add chicken or vegetable stock, tomatoes and black pepper.
    Simmer 10-15 minutes uncovered until the liquid reduces.
    Stir in the garlic during the last 5 minutes.
    Cook pasta according to package directions.
    Drain pasta, toss with a little additional olive oil (1-2 tablespoons).
    Place in a large serving bowl and ladle eggplant on top.
    Sprinkle with parmesan cheese and serve.

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