Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe
Servings: 6
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
Directions
- 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 basil till blended.
- 2. In a 9x13 inch baking pan, spread 1/2 the aubergine mix. Top with ricotta mix, and then remaining aubergine mix. sprinkle top with grated mozzarella and 1 Tablespoons grated parmesan.
- 3. Bake in 350-degree oven for about 30 min, or possibly till heated through.
- Cut into squares to serve.
- NOTES : Serves 8 as a small entree or possibly 6 for dinner. Can be baked earlier in day and heated at serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 168 | 50% |
| Total Fat 18.76g | 23% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 962mg | 40% |
| Potassium 737mg | 21% |
| Total Carbs 19.58g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.79g | 6% |
| Protein 24.55g | 39% |
