Pasta with roasted eggplant, ricotta, and basil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Eggplant; cut into 1-inch |
| ; pieces (about 4 | ||
| ; cups) | ||
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; chopped fine (about |
| ; 1 cup) | ||
| 2 | Garlic cloves; minced | |
| 1 | medium | Red bell pepper; sliced thin (about |
| ; 1 cup) | ||
| ½ | pounds | Vine-ripened plum tomatoes; seeded and chopped |
| ; (about 4) | ||
| 2 | teaspoons | Balsamic vinegar; or to taste |
| ½ | pounds | Rotelle or ziti |
| ¼ | cup | Ricotta cheese |
| ¼ | cup | Chopped fresh basil leaves |
| Freshly grated Parmesan cheese to taste | ||
Directions
Preheat oven to 450F.
In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
Stir in vinegar and roasted eggplant.
In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about ¾ cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.
Serves 2.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.