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Eggplant Caponata with Tomatoes, Onions and Ricotta



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  • Cooking Time: N/A

Eggplant Caponata with Tomatoes, Onions and Ricotta

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. In a Dutch oven casserole, simmer together first 9 ingredients for 30
minutes, or until eggplant is soft. Meanwhile, beat together the ricotta,
egg, parmesan and sweet basil until blended.

2. In a 9x13 inch baking pan, spread 1/2 the eggplant mixture. Top with
ricotta mixture, and then remaining eggplant mixture. sprinkle top with
grated mozzarella and 1 T grated parmesan.

3. Bake in 350-degree oven for about 30 minutes, or until heated through.
Cut into squares to serve.

NOTES : Serves 8 as a small entree or 6 for dinner. Can be baked earlier in
day and heated at serving time.

Ingredients:

1 md Eggplant; cut in quarters
-and sliced thinly
1 cn Stewed tomatoes; 16 oz,
-chopped, do not drain
1 cn Tomato sauce; 8 oz
1 Whole onion; chopped
3 Cloves garlic; minced
1/2 ts Basil leaves
1/2 ts Italian seasoning
1 ts Sugar
Pepper; to taste
1 pt Ricotta cheese; part skim
-milk
1 Whole egg
1/3 c Parmesan cheese; grated
1 ts Basil leaves
1/2 cn Mozzarella cheese; grated
1 tb Parmesan cheese; grated

Serves:

6 Servings
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