Peach Ricotta Stacks

1. 1

   Add honey and vinegar to a saucepan. Bring to a boil, reduce to a simmer for about 15 minutes. Let cool and thicken.

2. 2

   In a small bowl, add ricotta, orange zest and a couple pinches of salt and pepper. Set aside.

3. 3

   Lightly brush both sides of the eggplant with olive oil. Sprinkle with salt and pepper.

4. 4

   Place slices of peaches and eggplants on grill. Grill until tender, flipping halfway through.

5. 5

   Stack it! Eggplant, ricotta, peach, ricotta - as high as you want to go! Then drizzle with balsamic reduction. Top with basil or mint for garnish.

No additional tips available.