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ROASTED RED PEPPER SAUCE:

3 medium sweet red peppers
2 cloves garlic
¼ teaspoon salt
2 tablespoons olive oil
3 tablespoons tomato paste

EGGPLANT:

2 medium eggplants, peeled and cut into 1" cubes
1 clove garlic
¼ cup olive oil
1 cup ricotta cheese
1 cup grated Parmesan cheese

      Preheat oven temperature to broil.
     Wash and dry peppers.  Cut in quarters and remove seeds, core and membranes.  Place peppers skin side up on a cookie sheet.   Place pan on oven rack positioned  4-5 inches from the broiler element.  Broil peppers for about 10 minutes or until the skin turns black and blisters.  Remove peppers from oven and place in a plastic bag or in a bowl and cover with a damp towel.  This will make peeling easier.  Once cooled, peel off blackened skin.
     Place peeled peppers in a food processor and blend until smooth,  Add remaining sauce ingredients and blend thoroughly.  Set sauce aside.

      Reduce oven temperature to 400°F.
      In medium saucepan cook eggplant and garlic in ¼ cup olive oil over medium heat until softened, about 10 minutes.   Remove from heat and stir in ricotta and Parmesan cheeses.  Transfer mixture to a lightly greased,  shallow casserole dish.
     Bake at 400°F for 20 minutes or until bubbly and starting to brown.
     Serve with roasted red pepper sauce.  Reheat sauce if necessary.

Serves 4.
 
Based on recipes from Gourmet Cooking with 5 Ingredients cookbook.

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Chaya     |173.52.29.xxx |2011-07-28 04:49:50 I was just thinking eggplant and your recipe popped up. A coincidence or a dictate to me, to make it. It certainly sounds good enough to make. It also sounds good enough to be linked to Let's Do Brunch, if you would be kind enough to do that. Thanks. I am enjoying your recipes more and more. Reply | Quote 0   0

Lela  - Looks Good - Interesting   |98.203.169.xxx |2011-07-28 05:12:05 is this like eggplant parmesan? sounds like a mixture of lasagna and eggplant parmesan i am curious and interested in trying it what is it like?? Reply | Quote 0   0

Carol   |97.100.182.xxx |2011-07-28 06:02:26 Hi Lela! I guess I would have to say it is more like lasagna than eggplant parmesan since there is no breading on the eggplant. It is creamy and delicious. For me the sauce really made the dish and I think this sauce would be really good on other things as well. You could use purchased jars of roasted red peppers and that would save a little work. Let me know if you try it! Reply | Quote 0   0

Miz Helen     |184.7.98.xxx |2011-08-02 02:18:50 This is such a yummy looking dish. I just love eggplant and this sauce really puts this one over the top. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week! Miz Helen Reply | Quote 0   0

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