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.
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
How to Make It
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.
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.
I didn't dislike anything about this recipe, but I wanted there to be more to the sweet and sour factor. Use more vinegar and more honey to play it up. I also would add more golden raisins, but use less red bell pepper. You can simmer the eggplant in 1/4 cup liquid in the last step, and then you won't have lots of leftover liquid in the pan.
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