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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
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.