---------- 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