Eggplant, chilli and tomato stew with ricotta
Jun 30, 2009 2:00pm- 2 hrs 30 mins cooking
- Serves 4
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Ingredients
Eggplant, chilli and tomato stew with ricotta
- 2 (300g) celery stalks, trimmed, cut into 7.5cm lengths
- 4 clove garlic, thinly sliced
- 1 fresh long red chilli, thinly sliced
- 2 400g cans cherry tomatoes
- 2 (340g) red onions, unpeeled
- 1/4 cup (60ml) olive oil, plus 2 teaspoons extra, for drizzling
- 2 (600g) eggplants, chopped into 5cm pieces
- 400 gram wedge fresh firm ricotta
- 1/2 teaspoon dried chilli flakes
- 1/4 cup lightly packed fresh basil leaves
Method
Eggplant, chilli and tomato stew with ricotta
- 1Place garlic, chilli, celery and tomatoes in a 4.5-litre (18-cup) slow cooker. Season.
- 2Peel onions leaving root end intact. Cut each onion into eight wedges.
- 3Heat 1 tbsp of oil in a medium frying pan over medium-high heat and cook onion, turning, until browned. Transfer to slow cooker.
- 4Heat remaining oil in the same pan over medium heat. Cook eggplant, turning occasionally, until browned. Transfer to slow cooker and cook, covered, on high, for 2 hours. Season to taste.
- 5Cut ricotta into 4 wedges and place on serving platter. Sprinkle with chilli and drizzle with extra olive oil.
- 6To serve, sprinkle eggplant stew with basil and accompany with ricotta wedges.