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INGREDIENTS
1 Cup lean chopped bacon
2 large Eggplants
3 Cups olive oil
1 Cup fresh seasoned crawfish
1 tbsp brown or white sugar
1 can sewed tomatoes with jalapenos
1 cup lemon juice
1 tsp rosemary
1 tbsp Herbes de Provence (or simple Italian herbs)
salt
2 Cups White Wine
1 pint Ragu Quattro Formaggio
PROCEDURE
- Fry the bacon in a large skillet or wok and strain all excess grease. Chop the bacon and set aside.
- Cut the eggplant into rounds and saute in the olive oil in the same skillet. Add the crawfish (tasso may be substituted), bacon, pepper, garlic, and tomatoes (whole or diced).
- Caramelize the meat and vegetables over high heat until the medallions are golden brown and floppy (but not soggy). If necessary, add a little water to prevent scorching.
- Introduce white wine and quattro Formaggio. Cover and allow to simmer for 5 minutes.
- By increasing the serving portions you can use this dish as main course. If you have a wider range of appetites to appease, you can add your favorite pasta or potatoes. Serve in a colorful platter and garnish with slices of lemon and boiled egg halves.
