members recipes

Ingredients
4 Eggplants (medium)

1 / 2 package of fresh ricotta

Extra-virgin olive oil

6 ripe tomatoes

Garlic

Black olives

Purple basil

Thyme

Salvia

Black Pepper

White pepper

Parmesan cheese

Method
[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.