Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe

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

Description

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…

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