Fricassee of Eggplant, Zucchini, and Two Mushrooms

2 medium eggplants, trimmed, unpeeled,
and cut into 3/4 inch cubes
coarse salt
1 ounce dried porcini mushrooms, thoroughly rinsed under warm water to remove all grit
1-1/2 cups broth
9 tablespoon olive oil
3/4 pound all-purpose mushrooms, wiped and stems removed
2 small zucchini, trimmed, cut in half lengthwise and then cut crosswise into 1/2-inch slices
2 large garlic cloves, peeled and finely minced
2 large shallots, peeled and finely minced
freshly ground black pepper
4 tablespoon finely minced fresh parsley

Place the eggplant in a large bowl with ice water to cover, add 1 teaspoon salt, and soak for 1 to 2 hours. Drain thoroughly and dry well on paper towels. Reserve.

While the eggplant is draining, prepare the porcini: In a saucepan, combine the porcini and broth and simmer, covered, for 25 to 30 minutes or until tender. Remove the porcini from the broth and finely dice; reserve. Strain the broth through a double layer of cheesecloth and reserve separately. In a large 12-inch skillet, heat 2 tablespoons of the olive oil over high heat. When hot, add the all-purpose mushrooms and sauté quickly until nicely browned. Remove with a slotted spoon to a side dish and reserve.

Add 1 tablespoon of the oil to the skillet and sauté the zucchini quickly until nicely browned. Remove with a slotted spoon to a side dish. Add 3 more tablespoons of oil to the skillet and when hot add half the eggplant and sauté quickly until nicely browned on all sides. Transfer to a colander with a slotted spoon and repeat with the remaining oil and eggplant. Add 1 garlic clove and the shallots to the skillet and cook for 1 to 2 minutes without browning. Add the porcini and reserved porcini broth, bring to a boil, and reduce to 3 tablespoons . Reduce the heat, add the eggplant, zucchini, and all-purpose mushrooms, and cook for 2 to 3 minutes or until most of the liquid has evaporated. Season with salt and pepper, sprinkle with the remaining garlic and the parsley, and serve directly from the skillet.

Serves 6

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