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  • Aubergine Caponata With Tomatoes, Onions And Ricotta

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    Aubergine Caponata With Tomatoes, Onions And Ricotta
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 med Aubergine, cut in quarters and sliced thinly
    • 1 can Stewed tomatoes, 16 ounce, minced, don't drain
    • 1 can Tomato sauce, 8 ounce
    • 1 whl onion, minced
    • 3 x Cloves garlic, chopped
    • 1/2 tsp Basil leaves
    • 1/2 tsp Italian seasoning
    • 1 tsp Sugar Pepper, to taste
    • 1 pt Ricotta cheese, part skim lowfat milk
    • 1 whl egg
    • 1/3 c. Parmesan cheese, grated
    • 1 tsp Basil leaves
    • 1/2 can Mozzarella cheese, grated
    • 1 Tbsp. Parmesan cheese, grated

    Directions

    1. 1. In a Dutch oven casserole, simmer together first 9 ingredients for 30 min, or possibly till aubergine is soft. Meanwhile, beat together the ricotta, egg, parmesan and sweet basil till blended.
    2. 2. In a 9x13 inch baking pan, spread 1/2 the aubergine mix. Top with ricotta mix, and then remaining aubergine mix. sprinkle top with grated mozzarella and 1 Tablespoons grated parmesan.
    3. 3. Bake in 350-degree oven for about 30 min, or possibly till heated through.
    4. Cut into squares to serve.
    5. NOTES : Serves 8 as a small entree or possibly 6 for dinner. Can be baked earlier in day and heated at serving time.

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