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

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