Pasta With Roasted Eggplant, Ricotta, And Basil
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
68
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (chopped fine about 1 cup)2 tsps
Balsamic Vinegar (to taste)450 g
Rotelle1 cup
Ricotta CheeseDirections:
1
Preheat oven to 450°F
2
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
3
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
4
Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes
5
Stir in vinegar and roasted eggplant
6
In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water
7
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
8
Preheat oven to 450°F
9
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
10
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
11
Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes
12
Stir in vinegar and roasted eggplant
13
In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water
14
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