Grilled Eggplant With Ricotta And Tomato - cooking recipe

Ingredients

1 medium eggplant, sliced
2 tablespoons olive oil
250 g cherry tomatoes, halved
2 garlic cloves, finely chopped
1 teaspoon capers, drained
3 tablespoons ricotta cheese, fresh rather than from a tub
salt & freshly ground black pepper
12 small fresh basil leaves

Preparation

Heat the grill to high.
Brush the eggplant slices with some of the oil.
Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
Over a medium heat, add the rest of the oil to a small saute pan (preferably non-stick), add the cherry tomatoes and garlic and saute for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
While still stirring, add the capers and leave the pan over the heat for an additional minute.
Remove the pan from the heat.
Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
Place the baking pan under the grill until the ricotta starts to bubble.
Scatter the basil leaves over the top and serve.