Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe Recipe

Name: Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
1.
2
In a Dutch oven casserole, simmer together first 9 ingredients for 30 min, or possibly till aubergine is soft.
3
Meanwhile, beat together the ricotta, egg, parmesan and sweet basil till blended.
4
2.
5
In a 9x13 inch baking pan, spread 1/2 the aubergine mix.
6
Top with ricotta mix, and then remaining aubergine mix.
7
sprinkle top with grated mozzarella and 1 Tablespoons grated parmesan.
8
3.
9
Bake in 350-degree oven for about 30 min, or possibly till heated through.
10
Cut into squares to serve.
11
NOTES : Serves 8 as a small entree or possibly 6 for dinner.
12
Can be baked earlier in day and heated at serving time.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe

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