Crushed red pepper adds spice to this dish. Vary the amount according to taste.
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Rating: 4 stars
Whenever I use eggplant in a recipe, I slice it 1 inch thick (with skin on) and let it sit lightly salted between 2 paper towels to remove any bitterness. Then I move it to a plate in single layer and give it 3-5 minutes on high in a microwave to partially cook it. This prevents it from picking jup too much oil when it is fried. Then cube it and saute as per recipe. I substituted flat leaf parsley for the basil as basil leaves a terrible taste in my mouth--this does not happen to most people.
I really enjoyed this. I peeled the eggplant, as other reviews suggested. I doubled the tomato paste and water to make this a little more "saucy." Otherwise, I stuck to the recipe. The ricotta cheese added some good flavor, without it I would think this would be a bit bland. Yummy!