This is a print preview of "Aubergine Caponata With Tomatoes, Onions And Ricotta" recipe.

Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe
by Global Cookbook

Aubergine Caponata With Tomatoes, Onions And Ricotta
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  Servings: 6


  • 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


  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. 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. 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.