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Baked Eggplant with Two Cheeses

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable
you'd want to caress with your eyes and fingers, even if you didn't
know its luscious flavor."
~ Roger Vergé

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Baked Eggplant with Two Cheeses
Bon Appetit Archives

1/4 cup unsalted butter
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 eggplants, about 1 pound each, 1/2-inch cubes
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock
2 cups heavy cream
1 cup freshly grated Parmesan (4 ounces)
Eight 1/4-inch thick slices mozzarella

Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and sauté until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt
and pepper. Divide mixture among 8 large ramekins. Top each with a slice
of mozzarella. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Bake eggplant until heated through, about
15 minutes. Preheat broiler. Broil until cheese bubbles. 8 appetizer servings.

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