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Eggplant Ricotta Bake with Roasted Red Pepper Sauce PDF Print E-mail
(3 votes, average 4.67 out of 5)
Thursday, 28 July 2011 00:00

Printable Recipe


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


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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