*  Exported from  MasterCook  *
 
             Bruschetta with Brasaola, Eggplant and Mozzarella
 
 Recipe By     : MOLTO MARIO
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   virgin olive oil
      1/2  medium        red onion -- thinly sliced
    2      small         Japanese eggplants
    2      tablespoons   red wine vinegar
      1/2  pound         fresh mozzarella
    8                    basil leaves -- chiffonade
    4      large   slic  Italian country bread
      1/4  pound         Bresaola, sliced paper thin -- 12-15 slices
                         may substitute Prosciutto or Capicola
 
 In a 10- to 12-inch saute 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
 
 
 
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