---------- 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 sauté 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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