Bruschetta With Bresaola, Eggplant And Mozzar

---------- Recipe via Meal-Master (tm) v8.04

Title: Bruschetta With Bresaola, Eggplant And Mozzar
Categories: New, Text, Import
Yield: 4 servings


3 TB virgin olive oil
1/2 md red onion, -- thinly sliced
2 sm Japanese eggplants
2 TB red wine vinegar
1/2 lb fresh mozzarella
8 basil leaves, -- chiffonade
4 lg slices Italian country
: bread
1/4 lb Bresaola, sliced paper thin
: by butcher or deli

In a 10- to 12-inch sautJ pan heat olive oil until
smoking. Add onion and cook until soft, about 9 to 10
minutes. Meanwhile, cut eggplant into 1/4-inch thick
rounds. When onion has softened, add eggplant to pan
and cook, stirring regularly until eggplant has
darkened and is soft. Add 2 tablespoons red wine
vinegar and remove from heat to cool. Cut fresh
mozzarella into 1/4-inch cubes and add to cooled
eggplant mixture. Add basil and season to taste with
salt and pepper.

Grill or toast bread on both sides and spoon generous
amount over each slice of bread. Place 3 slices
Bresaola over top of eggplant mixture and serve.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5679

Date: Mon, 28
Oct 1996 08:33:06 -0500

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