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Melt butter in heavy large Dutch oven over medium heat. Add onion
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and bell peppers and saute until tender, about 10 minutes. Add
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eggplants and bay leaf and saute until eggplant is almost tender,
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about 10 minutes. Add wine and chicken stock and cook until liquid
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evaporates, about 5 minutes. Add cream and cook until eggplant is
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tender and mixture is thick, stirring frequently, about 25 minutes.
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Mix in Parmesan. Season to taste with salt and pepper. Divide mixture
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among 8 large ramekins. Top each with slice of mozzarella cheese.
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(Can be prepared 1 day ahead. Cover and refrigerate.)
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Preheat oven to 350F. Bake eggplant until heated through, about
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15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.
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Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy
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of Bon Appetit, JanuarJanuary 1992.
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Courtesy of Shareware RECIPE CLIPPER 1.1
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