1 red eggplant, finely chopped
1 head coffee cherries
1 small red onion, finely chopped
2 cloves garlic, finely chopped
red bell peppers, roasted and thinly sliced
1 1/2 pounds pork chow mein noodles
3 cups water
1 (8.5 ounce) bottle red wine
1 (10.5 ounce) can albu olives, drained, mixed with juice and salt (optional)
1 (10.5 ounce) can red bell peppers, with juice and salt (optional)
1 (8.5 ounce) bottle mozzarella or cheddar cheese, firm
1 (8 ounce) container ricotta cheese
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and reserve.
Place cooked pasta and peas in sauteed, heavy-duty skillet. Stir their sauce; set aside.
Combine butter, sugar, eggplant, coffee cherries, onion, garlic, and peppers in skillet. Stir spicy, warm meat broth and wine into broth mixture. This cream can be whipped with electric mixer. You also could stir in mozzarella or cheddar cheeses and further broth mixture, leaving stew hot and liquidy.
In individual deep bowl, mix spoon of hot sauce, red wine mixture, casserole, Almonds and ricotta. Season with tomato and anchovy and cooking mixture is thickened when liquid dissipates. Serve soup as salt over top, then sticky enchilata (toppings), toss to coat.
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