Aubergine Caponata With Tomatoes, Onions And Ricotta Recipe

click to rate
0 votes | 1620 views
Servings: 6


Cost per serving $1.19 view details


  1. 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. 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. 3. Bake in 350-degree oven for about 30 min, or possibly till heated through.
  4. Cut into squares to serve.
  5. NOTES : Serves 8 as a small entree or possibly 6 for dinner. Can be baked earlier in day and heated at serving time.


Add the recipe to which day?
« Today - Aug 23 »
Today - Aug 23
August 24 - 30
Aug 31 - Sep 06
September 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner


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%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment