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4 to 5 cloves of garlic (minced)
6 to 7 onions (chopped)
10 fresh tomatoes, cut up, including juice
red wine
salt and pepper
30 ounces tomato sauce
3 pound ricotta or cottage cheese
3 eggs
4 eggplants
1 to 2 pounds cheese (cheddar), grated

1. Saute garlic and onions. Add tomatoes, wine, paprika, curry, rosemary, salt and pepper. Let simmer. Eventually add tomato sauce. Simmer until you're ready to combine with the other elements.

2. Mix together ricotta cheese, a few handfuls of grated cheese, 3 eggs, rosemary, cinnamon, salt, pepper, nutmeg, and mace. Leave in the refrigerator until you're ready to combine (step 4).

3. Cut eggplants into cubes (peel or not). Steam them until soft.

4. Make layers: tomato sauce, cheese sauce, eggplant, grated cheese... put lots of grated cheese on top. The whole recipe will fill up two 9x11 glass pans.

5 Bake at 375 F for 45 minutes. Let cool for 15 minutes before serving.

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