Barilla recipes Sauce

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Eggplant “caponata” with Barilla Marinara Sauce, fresh parsley and Sorrento Ricotta Cheese


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Eggplant “caponata” with Barilla Marinara Sauce, fresh parsley and Sorrento Ricotta Cheese
PREPARATION TIME
25 minutes




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



Preparation 15 minutes preparation + 10 minutes cooking
1. Pre heat oven to 375F

2. Place crostini on sheet tray and brush each one with olive oil, season with salt and pepper

3. Bake until lightly browned, remove from oven to cool down

4. In a large skillet saute onions in olive oil until cooked through and lightly browned

5. Add diced eggplant and saute for 3-4 minutes

6. Deglaze with red wine vinegar

7. Add Barilla Marinara Sauce and water, bring to a simmer

8. Season with salt and pepper

9. Cook until thickened and not watery

10. Remove from heat and cool down

11. Once cool, top each crostini with 1 tbsp ricotta and a heaping tbsp of caponata mixture

12. Garnish with parsley