1/2 each unsalted butter, (1/4 cup)
1/2 each green bell pepper, diced
2 each eggplants, about 1 lb. each
1/2 cup dry white wine
2 cup whipping cream
8 each sl mozzarella, 1/4-inch thic
1/2 each yellow onion, diced
1/2 each red bell pepper, diced
1 each bay leaf
1/2 cup chicken stock, or canned br
1 cup parmesan, freshly grated (a
Directions
Melt butter in heavy large Dutch oven over medium heat. Add onion
and bell peppers and saute until tender, about 10 minutes. Add
eggplants and bay leaf and saute until eggplant is almost tender,
about 10 minutes. Add wine and chicken stock and cook until liquid
evaporates, about 5 minutes. Add cream and cook until eggplant is
tender and mixture is thick, stirring frequently, about 25 minutes.
Mix in Parmesan. Season to taste with salt and pepper. Divide mixture
among 8 large ramekins. Top each with slice of mozzarella cheese.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350F. Bake eggplant until heated through, about
15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.
Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy
of Bon Appetit, JanuarJanuary 1992.
Courtesy of Shareware RECIPE CLIPPER 1.1
Servings: 8 servings
Baked Eggplant With Two Cheeses Recipe brought to you by Recipe Ideas
Categories: Cheese; Dutch Oven; Eggplant; Vegetable
The History of Recipes
Experts have traced the existence of recipes way back into the distant past, in fact as far into history as the Egyptians, and maybe further still. In practice though, these, ancient recipes were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Continuing our culinary historical journey, we have a couple of recipe books dating from the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that appears on menues today, but instead recipes for the types of food prepared for the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including coriander, parsley, and rosemary. These new culinary innovations caused an increase in recipe books, some of which are kept safe in private collections. Over the succeeding few hundred years, the rich families of the West competed to serve up the best banquets, and as a result the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down the recipes of their peers. When we get to the twentieth century, cooking publications were highly popular due to increased literacy, more leisure time and having more money. The TV revolution brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Baked Eggplant With Two Cheeses recipe.
