Title: Bruschetta with bresaola, eggplant and mozzarella
 Categories: Molto
      Yield: 4 Servings
 
      3 tb Virgin olive oil
    1/2 md Red onion, thinly sliced
      2 sm Japanese eggplants
      2 tb Red wine vinegar
    1/2 lb Fresh mozzarella
      8    Basil leaves, chiffonade
      4 lg Slices Italian country
           Bread
    1/4 lb Bresaola, sliced paper thin
           By butcher or deli (should
           Yield
     12    15 slices), may substitute
           Prosciutto or Capicola
 
  In a 10- to 12-inch saute pan heat olive oil until smoking. Add onion
  and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant
  into 1/4-inch thick rounds. When onion has softened, add eggplant to
  pan and cook, stirring regularly until eggplant has darkened and is
  soft. Add 2 tablespoons red wine vinegar and remove from heat to
  cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled
  eggplant mixture. Add basil and season to taste with salt and pepper.
  
  Grill or toast bread on both sides and spoon generous amount over each
  slice of bread. Place 3 slices Bresaola over top of eggplant mixture
  and serve.
  
  Yield: 4 servings