Eggplant Scallopini Recipe

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During the height of eggplant and tomato season, this is a delicious dish to prepare and enjoy.
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  • 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
Container: deep skillet, pasta pot
20 mins
30 mins
50 mins
  • 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.
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