Recipe for Aubergine Caponata with Tomatoes, Onions and Ricotta 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6 Servings
Ingredients:
Amount Ingredient
1 med Aubergine, cut in quarters and sliced thinly
1 can Stewed tomatoes, 16 oz, chopped, do not drain
1 can Tomato sauce, 8 oz
1 whl onion, chopped
3 x Cloves garlic, minced
1/2 tsp Basil leaves
1/2 tsp Italian seasoning
1 tsp Sugar
Pepper, to taste
1 pt Ricotta cheese, part skim milk
1 whl egg
1/3 cup Parmesan cheese, grated
1 tsp Basil leaves
1/2 can Mozzarella cheese, grated
Instructions:
Instructions: 1. In a Dutch oven casserole, simmer together first 9 ingredients for 30 minutes, or until aubergine 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 aubergine mixture. Top with ricotta mixture, and then remaining aubergine 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Aubergine Caponata 4   ::   Aubergine Casserole   ...