MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Scallopini
 Categories: Italian, Pasta
      Yield: 6 Servings
 
      4 c  Eggplant; cubed
      1 lb Mushrooms; chopped
      3 cl Garlic; crushed
      1 c  Onions; chopped
      1 c  Green pepper; chopped
      2 tb Olive oil
      2 tb Butter
      1 c  Marsala
      1 c  Fresh parmesan; grated
      2 md Tomatoes; chopped
    1/4 c  Tomato paste
    1/4 c  Fresh parsley; chopped
      1    Bay leaf
      1 ts Basil
      1 ts Salt
           Fresh black pepper
 
  This takes approximately 1 hour to prepare.
  
  During the last ten minutes of simmering time, prepare your pasta and
  salad.
  
  Heat the olive oil and butter in a large, heavy skillet. Add the
  onions, garlic, 1/2 ts salt, and bay leaf and sauté 5 minutes. Add
  eggplant and another 1/2 ts salt, stir, and cook, covered, 10
  minutes, stirring occasionally. Add mushrooms, remaining salt, spices
  (not parsley), peppers, tomatoes, and paste. Mix well and simmer,
  covered, 10 minutes. Add marsala and parsley. Cover and simmer over
  low heat, about 15-20 minutes. Just before serving, mix in the
  parmesan cheese. Serve over pasta, and pass around some extra
  parmesan.
  
  Serve with dry, red wine.
  
  Recipe by Moosewood Cookbook
 
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