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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.

Peter Berley
Recipe by Cooking Light September 2002


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

201 calories; calories from fat 25%; fat 5.5g; saturated fat 2.2g; mono fat 2.5g; poly fat 0.5g; protein 6g; carbohydrates 35.4g; fiber 3.1g; cholesterol 11mg; iron 1.9mg; sodium 465mg; calcium 90mg.