Vegetarian Ricotta with Eggplant, Olives & Tomato Recipe
Eggplant is such a wonderfully ‘meaty’ vegetable, and makes the ultimate crowd-pleasing starter when teamed with these scrumptious Italian flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 1 large eggplant, sliced into eighths
- 4 tbsp extra-virgin olive oil
- 1 large vine-ripened tomato, diced
- ¼ cup Sicilian green olives
- 2 tbsp finely sliced basil
- 2 tbsp shelled, chopped pistachios
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