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Shopping ListRecipe: Eggplant “caponata” with Barilla Marinara Sauce, fresh parsley and Sorrento Ricotta Cheese (20 crostini)
Ingredients for 4 people
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- 2 cups Barilla Marinara Sauce
- 2 cups Sorrento ricotta
- 20 slices french baguette
- 1 small diced onion
- 4 tbsp olive oil
- 1 ea peeled and diced eggplant
- 1 cup water
- ¼ cup red wine vinegar
- 2 tbsp chopped parsley
- salt and black pepper to taste
Le Ricette
Eggplant “caponata” with Barilla Marinara Sauce, fresh parsley and Sorrento Ricotta Cheese (20 crostini)
DIFFICULTY
Easy
Easy
TYPE
Appetizer
Appetizer
Ingredients for 4 people
2 cups Barilla Marinara Sauce
2 cups Sorrento ricotta
20 slices french baguette
1 small diced onion
4 tbsp olive oil
1 ea peeled and diced eggplant
1 cup water
¼ cup red wine vinegar
2 tbsp chopped parsley
salt and black pepper to taste
Ingredients
Marinara Sauce
Try Barilla's All-Natural Marinara Sauce. Add an authentic Italian taste to your favorite pasta, lasagna, and other Italian dishes with this classic sauce!
Try Barilla's All-Natural Marinara Sauce. Add an authentic Italian taste to your favorite pasta, lasagna, and other Italian dishes with this classic sauce!
Preparation minutes preparation + minutes cooking
Pre heat oven to 375°F. Place crostini on sheet tray and brush each one with olive oil, season with salt and pepper.
Bake until lightly browned, remove from oven to cool down.
In a large skillet saute onions in olive oil until cooked through and lightly browned. Add diced eggplant and saute for 3-4 minutes.
Deglaze with red wine vinegar.
Add Barilla Marinara Sauce and water, bring to a simmer. Season with salt and pepper.
Cook until thickened and not watery.
Remove from heat and cool down.
Once cool, top each crostini with 1 tbsp ricotta and a heaping tbsp of caponata mixture.
Garnish with parsley.
Products (1)
Try Barilla's All-Natural Marinara Sauce. Add an authentic Italian taste to your favorite pasta, lasagna, and other Italian dishes with this classic sauce!
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