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Gallery Eggplant with Chunky Tomato Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 6 plum tomatoes 1 to 2 cloves garlic, thinly sliced 1 tablespoon olive oil 1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried Salt and freshly ground black pepper 4 baby eggplants, (about 3 to 4 ounces each) 1 cup ricotta cheese

Gallery Eggplant with Chunky Tomato Sauce

Recipe Summary Servings: 4

Eggplant with Chunky Tomato Sauce     

Eggplant with Chunky Tomato Sauce

Eggplant with Chunky Tomato Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 6 plum tomatoes 1 to 2 cloves garlic, thinly sliced 1 tablespoon olive oil 1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried Salt and freshly ground black pepper 4 baby eggplants, (about 3 to 4 ounces each) 1 cup ricotta cheese

Directions

Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.

While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.

Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

Reviews

 Add Rating & Review     

Reviews

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Add Rating & Review

All Reviews for Eggplant with Chunky Tomato Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eggplant with Chunky Tomato Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest