Eggplant Caponata with Tomatoes, Onions and Ricotta
| Yield: | 6 Servings |
| Categories: | Entrees, Vegetarian |
| 1 | md | Eggplant; cut in quarters and sliced thinly |
| 1 | cn | Stewed tomatoes; 16 oz, chopped, do not drain |
| 1 | cn | Tomato sauce; 8 oz |
| 1 | Whole onion; chopped | |
| 3 | Cloves garlic; minced | |
| 1/2 | ts | Basil leaves |
| 1/2 | ts | Italian seasoning |
| 1 | ts | Sugar |
| Pepper; to taste | ||
| 1 | pt | Ricotta cheese; part skim milk |
| 1 | Whole egg | |
| 1/3 | c | Parmesan cheese; grated |
| 1 | ts | Basil leaves |
| 1/2 | cn | Mozzarella cheese; grated |
| 1 | tb | Parmesan cheese; grated |
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