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Sweet and Sour Eggplant with Ricotta Salata

Yield 4 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 201
  • caloriesfromfat 25 %
  • fat 5.5 g
  • satfat 2.2 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 35.4 g
  • fiber 3.1 g
  • cholesterol 11 mg
  • iron 1.9 mg
  • sodium 465 mg
  • calcium 90 mg

How to Make It

  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.