Aubergine Scallopini Recipe
Servings: 4
Ingredients
- 4 c. aubergine, cubed
- 1 lb minced mushrooms
- 3 x cloves garlic, crushed
- 1 c. minced onion
- 1 c. minced green bell pepper
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 1 c. Marsala wine
- 1 x bay leaf
- 1 tsp basil
- 1 tsp salt
- 1/4 c. tomato paste
- 1 c. parmesan cheese, grated freshly grnd black pepper
- 1/4 c. minced parsley
- 2 med tomatoes, minced
Directions
- Heat the extra virgin olive oil and butter in a large, heavy skillet. Add in the onions, garlic, 1/2 teaspoon salt, and bay leaf and saute/fry 5 min. Add in aubergine and another 1/2 teaspoon salt, stir, and cook, covered, 10 min, stirring occasionally. Add in mushrooms, remaining salt, spices (not parsley), pepper, tomatoes and paste. Mix well and simmer, covered, 10 min. Add in Marsala and parsley. Cover and simmer over low heat, about 15-20 min. Just before serving, fold in the parmesan cheese. Serve over pasta, and pass around some extra parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 181 | 45% |
| Total Fat 20.56g | 26% |
| Saturated Fat 9.06g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1154mg | 48% |
| Potassium 1028mg | 29% |
| Total Carbs 28.19g | 8% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.97g | 9% |
| Protein 16.03g | 26% |
