Eggplant/Potato Dumplings in a White Wine-based Tomato and Vegetable Sauce with Fontina Cheese
INGREDIENTS
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For Dumplings
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2 Yukon Gold Potatoes
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1 Eggplant
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½ Onion
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Salt
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Ground Black Pepper
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Garlic Powder
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Tbsp of Butter
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½-1 cup of parmesan cheese (can use packaged if you don’t have freshly grated)
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Tbsp olive Oil
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3 Cups of Flour
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For White Wine-based Tomato Sauce
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olive oil
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½ onion diced
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4 cloves garlic chopped
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1-strip of bacon diced
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Rest of Eggplant diced
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3-5 Roma Tomatoes diced
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10-15 grape tomatoes halved
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1 stalk of Celery finely diced
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1 can Tomato Paste
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½ cup White Wine
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Juice of 1 lemon
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½ tsp of sugar or brown sugar ( i used brown sugar)
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Salt
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Ground Black Pepper
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Crushed Red Pepper flakes
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Optional Vegetables to put into sauce: Diced Mushrooms, Diced Carrots, Diced Zuchini
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Freshly grated Fontina Cheese
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