Eggplant Scallopini Prep Time: 20 minutes Cook Time: 30 minutes Servings: 6 Ingredients - 3 tablespoons olive oil - 2 cups chopped onion (2 small onions) - 2 bay leaves - 6 cups diced eggplant - 2 bell peppers, any color, diced - 1 pound mushrooms - 2 teaspoons salt - 2 teaspoons dried basil or 2 tablespoons of fresh chopped basil - 1 cup chicken or vegetable stock - 4 medium sized tomatoes, chopped - peeling is optional - black pepper to taste - 8 cloves medium sized garlic, minced - 1 pound pasta - any shape - fresh grated parmesan cheese to garnish    During the height of eggplant and tomato season, this is a delicious dish to prepare and enjoy.	1

	Directions Heat olive oil in a deep skillet. Add onion and bay leaves. Sauté over medium heat until onions are soft, approximately 8-10 minutes. Add eggplant, peppers, mushrooms, salt and basil. Cover and cook until the eggplant is tender, approximately 10-15 minutes, stirring occasionally. Add chicken or vegetable stock, tomatoes and black pepper. Simmer 10-15 minutes uncovered until the liquid reduces. Stir in the garlic during the last 5 minutes. Cook pasta according to package directions. Drain pasta, toss with a little additional olive oil (1-2 tablespoons). Place in a large serving bowl and ladle eggplant on top. Sprinkle with parmesan cheese and serve.	2