Eggplant Caponata over Ricotta

Step 1

Cut the 1 large eggplant into 1-inch cubes and toss with 1 tsp salt. Let sit in a colander for 15 minutes, then pat dry with paper towels.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a plate.

Step 3

Reduce heat to medium and add the remaining 1 tbsp olive oil and 1 sliced onion. Cook until soft and translucent, about 5 minutes.

Step 4

Add the 2 cups chopped tomatoes, 0.5 cup sliced green olives, and 2 tbsp drained capers. Simmer until the tomatoes break down and the sauce thickens, about 8 minutes.

Step 5

Return the eggplant to the skillet and stir to combine. Cook for 2 minutes more, then season with salt and pepper to taste.

Step 6

Spread the 1 cup ricotta onto a serving platter. Spoon the hot caponata over the ricotta and garnish with the 0.25 cup torn fresh basil leaves.

Step 7

Serve warm or at room temperature, with crusty bread if desired.