4 medium eggplants cut into cubes
1 tablespoon of salt
4 tablespoons of olive oil
1 chopped onion
2 chopped garlic cloves
4 diced tomatoes
2 tablespoons of green pitted olives
2 tablespoons of red wine vinegar
2 tablespoons of grated Parmesan cheese
1/2 cup of breadcrumbs
300g fresh ricotta cheese passed through a sieve
1/2 cup of toasted almonds without peel
2/3 cup of green pitted olives without pit
2 tablespoons of chopped fresh parsley
4 medium eggplants cut into cubes
1 tablespoon of salt
4 tablespoons of olive oil
1 chopped onion
2 chopped garlic cloves
4 diced tomatoes
2 tablespoons of green pitted olives
2 tablespoons of red wine vinegar
2 tablespoons of grated Parmesan cheese
1/2 cup of breadcrumbs
300g fresh ricotta cheese passed through a sieve
1/2 cup of toasted almonds without peel
2/3 cup of green pitted olives without pit
2 tablespoons of chopped fresh parsley
Place the eggplant in a colander, season with salt, and let it sit for 30 minutes
In a skillet, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes or until tender
Add the tomato, olives, red wine vinegar, Parmesan cheese, and cook for three minutes
Rinse and dry the eggplant and dust it with hot oil in a frying pan
Add the mixture to the skillet and check the salt
Let it sit for 30 minutes
Add the ricotta, almonds, and olives, sprinkle with parsley, and serve.
