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2012-04-23Eggplant Caponata: Ricotta, Barilla® Marinara Sauce, French Baguette Bread, Onion, Olive Oil, Eggplant, Water, Red Wine Vinegar, Parsley, Salt and Pepper
Eggplant Caponata featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Eggplant Caponata

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  • 2 cups Sorrento® Ricotta
  • 2 cups Barilla® Marinara Sauce
  • 1 loaf French Baguette Bread, sliced
  • 1 small Onion, diced
  • 4 tbs Olive Oil
  • 1 Eggplant, peeled
  • 1 cup Water
  • 1/4 cup Red Wine Vinegar
  • 2 tbs Parsley, chopped
  • Salt and Pepper, to taste


Preheat oven to 375 degrees 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 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 Tbs. ricotta and a heaping Tbs. of caponata mixture.
Garnish with parsley.

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