Sicilian Eggplant with Ricotta Salata

Recipe and photo courtesy of Food and Drink Magazine, Holiday 2010.

Ingredients:
• 2 lbs eggplant, cut into ¾-inch cubes
• 2 tbsp olive oil
• 2 tbsp chopped onion
• 1 can (796mL) Italian tomatoes,
coarsely chopped with their juices
• 1 tsp chopped garlic
• ½ tsp hot pepper flakes
• 3 tbsp shredded basil leaves
• Salt and freshly ground pepper
• 6 oz ricotta salata or 6 oz grated parmesan cheese

Directions:
1. Salt eggplant and let sit in a colander for 30 minutes or until juice leeches out. Use paper towels to pat dry.
2. Heat 1 tbsp olive oil in a sauté pan or skillet over medium-high heat. Add onion and sauté for 2 minutes or until soft but not brown. Add tomatoes, garlic, hot pepper flakes and 2 tbsp basil and cook over medium-low heat for 10 to 12 minutes or until chunky. Reserve in sauté pan.
3. While sauce is cooking, add 1 tbsp olive oil to a second skillet and sauté eggplant over medium heat for 10 to 15 minutes or until tender and golden. Season with salt and pepper to taste.
4. Combine eggplant and tomato sauce and scatter with ricotta salata (or parmesan) and remaining basil.
Makes 4 servings.
Each serving counts as 1 serving of protein (Group 6) and 1 serving of fat (Group 7).

Recipe and photo courtesy of Food and Drink Magazine, Holiday 2010.