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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I found this recipe on a pyrex glass baking dish. I have not made it - but it looks so simple and the flavours should work well together. As a shortcut I would purchase the grilled eggplant and capsicum from the deli. Ingredients:
400 g potatoes, cut into 1/2cm slices |
1 red capsicum, quartered and grilled |
300 g eggplants, sliced and grilled |
1 spanish onion, sliced |
130 g pesto sauce |
300 g ricotta cheese |
2 cups english spinach |
parmesan cheese, to serve |
Directions:
1. Preheat oven to 180 Degress C or 350 Degrees F.
2. Spray 7 cup capacity pyrex dish with olive oil spray.
3. Place potato in single layer over base of dish.
4. Spread 1/2 jar pesto sauce over.
5. Layer half of the onion.
6. Layer half of the ricotta.
7. Top ricotta with capsicum, season with sea salt and pepper.
8. Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
9. Season.
10. Bake covered with foil for 45 minutes.
11. Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
12. Allow to cool and serve in wedges topped with parmesan.
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