Squirrel And Eggplant Stew

1 fox or 2 gray squirrels or a six pack of red squirrels or a dozen chipmunks

1 eggplant, peeled and diced

1 large green pepper, sliced

1 sweet red pepper, sliced (optional)

1 large onion, sliced

2 cloves garlic, minced

3 stalks celery, sliced

1-2 medium tomatoes, wedged (1 red and 1 orange for color)

grated parmesan or romano cheese

basil

3-4 tablespoons olive oil

1/2 - 1 cup white wine

Squirrels are tough suckers. Pre-cook them by simmering them in a covered pot for at least 45 minutes, while you cut up the other ingredients. Cook onion, celery and garlic, covered, in olive oil. Use a large frying pan. When they are mostly cooked add and fry peppers and basil. Add cubed eggplant on top after about five minutes.

The eggplant will soak up a lot of oil, at that point add wine, and simmer. Meanwhile drain and rinse squirrels in cold water.

Arrange tomato wedges on top. Sprinkle generously with grated cheese, cover, and let simmer over low heat for another five minutes.

Copyright 1998-2014 Stephen Ricciardelli