cubes and set aside. Repeat process with pepper and set aside.
cheese, bread crumbs and eggs into processor and blend 5 seconds.
and pepper and fill rest of cup with processed eggplant mixture.
Cook in bain marie at 350 degrees 40 minutes.
Remove timbals from oven and let standin warm place 15 minutes.
serving plates, then flip souffle cups onto top of each plate. Serve warm.
Drago serves these individual souffles as appetizers at his restaurant.
basil and season to taste with salt. Cook 10 minutes on low heat.
blend sauce in blender until smooth and creamy. Makes 2 cups.