Sweet and Sour Eggplant with Ricotta Salata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ricotta salata is a dry, aged cheese that's more like Parmesan than fresh ricotta. Use sheep's milk feta or Pecorino Romano to substitute if you can't find ricotta salata. Serve this dish with couscous. Ingredients:
2 teaspoons olive oil |
1 cup sliced shallots |
3 cups (1-inch) pieces red bell pepper |
3 tablespoons golden raisins |
3/4 teaspoon sea salt |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 (1-pound) eggplant, cut into (1-inch) cubes |
1 cup water |
2 tablespoons red wine vinegar |
1 1/2 tablespoons honey |
1/4 cup chopped fresh parsley |
3 ounces ricotta salata, crumbled |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced shallots; sauté 2 minutes or until lightly browned. Add bell pepper pieces; sauté 2 minutes. Add raisins and next 4 ingredients (raisins through eggplant); sauté 6 minutes or until eggplant is tender.
2. Add water, vinegar, and honey to pan; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from pan. Sprinkle with parsley and cheese.
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