COSTA CRUISES COSTA ATLANTICA
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Vegetarian Autumn Dish
1 ¼ lb. Aubergine (eggplant)
1 tsp. dried Oregano
8 oz. Mozzarella
2 cups Spaghetti Sauce
½ cup Olive Oil
1 tsp. dry Basil
3 Cloves Garlic, minced
1 ½ cups Ripe Olives, pitted & halved
15 oz. Ricotta
2 tsp. Fennel seed
Preheat the oven to 425 degrees. Cut the Aubergine into thin slices. Mix
the Olive Oil with all the herbs. Brush on both sides of the Aubergine
slices. Brown the Aubergine slices on both sides until tender in a
non-stick skillet. Layer half the Aubergine slices, Mozzarella, Ricotta,
Spaghetti Sauce, Fennel seed and Olives (in that order) in an oiled oven
safe casserole dish. Repeat the layers. Top with the remaining Mozzarella.
Garnish with Olives. Cover. Bake until hot and bubbly (about 25 minutes).
Let stand 15 minutes before serving.
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