Eggplant caponata with tomatoes, onions and ricotta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; cut in quarters and sliced thinly |
| 1 | can | Stewed tomatoes; 16 oz, chopped, do not drain |
| 1 | can | Tomato sauce; 8 oz |
| 1 | Whole onion; chopped | |
| 3 | Cloves garlic; minced | |
| ½ | teaspoon | Basil leaves |
| ½ | teaspoon | Italian seasoning |
| 1 | teaspoon | Sugar |
| Pepper; to taste | ||
| 1 | pint | Ricotta cheese; part skim milk |
| 1 | Whole egg | |
| ⅓ | cup | Parmesan cheese; grated |
| 1 | teaspoon | Basil leaves |
| ½ | can | Mozzarella cheese; grated |
| 1 | tablespoon | Parmesan cheese; grated |
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 ½ 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. Recipe by: Vegetarian Fast and Fancy Posted to recipelu-digest Volume 01 Number 465 by Kj375<Kj375@...> on Jan 6, 1998