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[b]Eggplant [/b] Wash the eggplants. Cut them in slices of, more or less, 0.5 centimeters. Broil the slices of eggplant and reserve them. [b]Filling of ricotta [/b] Smash the ricotta in a bowl, add the olive oil and the salt. Knead on a pestle: the white pepper, the black pepper and the herbs. Mix everything. [b]Tomato sauce [/b] Place the tomatoes in a container with boiling water to remove the peels and seeds. Cut them into cubes. Get 2 cloves of garlic, peel them and cut them in tiny pieces. Put the chopped garlic in a pan with extra virgin olive oil. Then add the tomatoes in the pan with a pinch of salt. Let it boil in low fire for about 30 minutes. Add the sliced olives. Wrap each slice of eggplant with a bit of the filling of ricotta. Place them side by side in a roasting pan. Spread some tomato sauce onto them. Let in the oven for 10 to 15 minutes. Then serve. Serve with a pasta of your choice and with a good glass of wine.