• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Caponata with Tomatoes, Onions and Ricotta

  • Recipe Submitted by on

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


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.

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