Side Pannel
Eggplant Caponata with Tomatoes, Onions and Ricotta
Eggplant Caponata with Tomatoes, Onions and Ricotta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 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
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.
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.
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