Fricassee of Eggplant, Zucchini, and Two Mushrooms
2 medium eggplants, trimmed, unpeeled,
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.
and cut into 3/4 inch cubes
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
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.
Click Here to Comment on This Recipe