Caponata with Tomatoes, Onions and Ricotta
1 medium eggplant, cut in quarters and sliced thinly
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.
1 can stewed tomatoes, 16 ounces, chopped, do not drain
1 can tomato sauce, 8 ounces
1 whole onion, chopped
3 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon Italian seasoning
1 tablespoon sugar
pepper, to taste
1 pint ricotta cheese, part skim milk
1 whole egg
1/3 cup parmesan cheese, grated
1 tablespoon basil leaves
1/2 cup mozzarella cheese, grated
1 tablespoon parmesan cheese, grated
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 tablespoon 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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