Eggplant Caponata over Ricotta

Ingredients

• 1 large eggplant
• 3 tbsp olive oil
• 1 medium onion
• 2 cups tomatoes
• ½ cup green olives
• 2 tbsp capers
• 1 cup ricotta cheese
• ¼ cup fresh basil

Instructions

1. 1

   Cut the 1 large eggplant into 1-inch cubes and toss with 1 tsp salt. Let sit in a colander for 15 minutes, then pat dry with paper towels.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a plate.

3. 3

   Reduce heat to medium and add the remaining 1 tbsp olive oil and 1 sliced onion. Cook until soft and translucent, about 5 minutes.

4. 4

   Add the 2 cups chopped tomatoes, 0.5 cup sliced green olives, and 2 tbsp drained capers. Simmer until the tomatoes break down and the sauce thickens, about 8 minutes.

5. 5

   Return the eggplant to the skillet and stir to combine. Cook for 2 minutes more, then season with salt and pepper to taste.

6. 6

   Spread the 1 cup ricotta onto a serving platter. Spoon the hot caponata over the ricotta and garnish with the 0.25 cup torn fresh basil leaves.

7. 7

   Serve warm or at room temperature, with crusty bread if desired.

Tools you’ll need

• Large skillet
• Colander
• Cutting board
• Knife
• Serving platter

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