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MELANZANE ROLLETTINE                   Servings:

7   oz.       pomodoro sauce           6         thin slices eggplant
3   T.        ricotta cheese per slice 1/4 c.    asiago cheese

    Lay out eggplant.  Place ricotta on top and roll into tubular shape.
Place eggplant in pan and pour in sauce.  Put pan into a 400F oven for 7-8
minutes, remove and top with asiago.  Put back in oven just long enough
to melt cheese.

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POMODORO SAUCE

2   c.        onion, julienned         3/4 c.    white wine
8   c.        crushed tomato           6   c.    fish stock
1   c.        tomato paste             3   T.    garlic, pureed

Seasoning:
1   tsp.      ginger                   1   T.    black pepper
1   tsp.      hot chili peppers        1/4 tsp.  cayenne pepper
1   T.        oregano                  2-3 drops garlic, pureed

	Pre-heat a thick-bottomed pan, add olive oil and onions.  Saute until
onion starts to carmelize.  Add spices, mix well with onions, and combine
in all other ingredients.  Allow to simmer 2 hours.


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