Eggplant Cake with Ricotta and Vegetables

1 large eggplant cut into cubes
1 medium onion chopped
1 crushed garlic clove
3 Tablespoons of oil
3 chopped tomatoes
2 medium carrots grated
1 medium zucchini grated
2 medium potatoes grated
1 chopped green pepper
1 chopped red pepper
300g ricotta, mashed with a fork
1 cup of grated cheese
1 teacup of breadcrumbs
4 beaten eggs
2 vegetable stock cubes

Saute onion and garlic in oil.
Add the tomatoes until dissolved.
Add all the vegetables and sauté lightly.
In a bowl, mix the sautéed vegetables with the ricotta. The cheese, half the breadcrumbs,
Eggs and cubes (dissolved in ½ cup of hot water), mixing well.
Place in a large refractory, greased and sprinkled with breadcrumbs.
Sprinkle the surface with the remaining breadcrumbs and bake over medium heat for 45 minutes.
Serve hot or cold.

Makes 10 servings.

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