4 servings (serving size: 1 cup)

Ricotta salata is a dry, aged cheese that's more like Parmesan than fresh ricotta. Use sheep's milk feta or Pecorino Romano to substitute if you can't find ricotta salata. Serve this dish with couscous.

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced shallots; sauté 2 minutes or until lightly browned. Add bell pepper pieces; sauté 2 minutes. Add raisins and next 4 ingredients (raisins through eggplant); sauté 6 minutes or until eggplant is tender.

Step 2

Add water, vinegar, and honey to pan; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from pan. Sprinkle with parsley and cheese.

Ratings & Reviews

rstarrlemaitre's Review

September 09, 2012
I didn't dislike anything about this recipe, but I wanted there to be more to the sweet and sour factor. Use more vinegar and more honey to play it up. I also would add more golden raisins, but use less red bell pepper. You can simmer the eggplant in 1/4 cup liquid in the last step, and then you won't have lots of leftover liquid in the pan.