Eggplant Scallopini Marsala Served on a Bed of Kale

I made a batch of Eggplant Scallopini Marsala from the Moosewood Restaurant Cookbook, but instead of making pasta, I steamed 1-2 cups of kale and served the eggplant mixture on that. Also, the recipe calls for mushrooms, and I substituted a cup of some roasted vegies that I made yesterday.

This recipe serves 4. I used one serving - the nutrition info is for 1 serving, served on a bed of steamed kale and topped with 2 Tbsp of parmesan

Saute until onion is translucent (about 8 min):
2 tbsp olive oil
1 large onion, chopped
2 bay leaf

Add, cover and cook until eggplant is soft (about 15 min):

1 eggplant       unpeeled, diced
1 medium        red pepper, sweet, chopped
3 tsp                basil, dried, crumbled
1 cup               roasted vegies (potato, sweet potato, carrot,  red bell pepper, beet, onion)

Add, Uncover and cook until liquid is absorbed (about 15 min):

1 tsp                black pepper, ground
1 tbsp              garlic, raw, minced, -
14.5 oz            tomato, diced, canned
5 cherry           tomato, red, ripe, raw
6 oz                 cooking sherry

Rated a 4.5 on the Kale Scale