Recipe - Eggplant Caponata With Tomatoes Onions And Ricotta

1 md Eggplant; cut in quarters
and cut or sliced up 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
One half teaspoon Basil leaves
One half teaspoon Italian seasoning
1 teaspoon Sugar
Pepper; to taste
1 pt Ricotta cheese; part skim
milk
1 Whole egg
1/3 cup Parmesan cheese; grated
1 teaspoon Basil leaves
One half cn Mozzarella cheese; grated
1 tablespoon Parmesan cheese; grated

1. In a Dutch oven casserole, simmer together first 9 ingredients for 30
minutes, or until eggplant is soft. Meanwhile, beat together the ricotta,
egg, parmesan and sweet basil until blended.

2. In a 9x13 inch baking pan, spread One half the eggplant mixture. Top with
ricotta mixture, and then remaining eggplant mixture. sprinkle top with
grated mozzarella and 1 T grated parmesan.

3. Bake in 350degree 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.
Recipe by: Vegetarian Fast and Fancy

Posted to recipeludigest Volume 01 Number 465 by Kj375 Kj375@aol.com on
Jan 6, 1998