Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks
www.litchfieldfarmersmarket.org
Stuffed eggplant with pancetta, peppers, tomatoes, and leeks—delicious and hearty, perfect for fall. Served from Litchfield Farmers' Market recipes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.
Cooking tools:
- Garlic press
- Grater
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Oven
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 medium eggplant
- 12 oz. chopped pancetta
- 1 small clove of garlic, pressed or minced
- 1 leek, white part only, halved and thinly sliced
- ½ cup bell peppers, diced
- 1 cup tomatoes, diced
- ½ cup dry white wine
- 1 cup shredded cheddar cheese
- 3 tablespoons shredded parsley
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