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olive oil eggplant bell pepper salt onion garlic tomatoes Italian Seasoning Or Herbs De rigatoni water parsley Ricotta cheese
Viewed: 40 - Published at: 5 years agoIngredients
- 1/4 cups Olive Oil
- 1 pound Eggplant, Cut Into 1 1/2 Inch Cubes
- 1 whole Bell Pepper (red, Orange Or Green), Stem And Seeds Removed, Cut Into 1 Inch Pieces
- Salt And Pepper, to taste
- 1/4 whole Large Onion, Grated
- 2 cloves Garlic, Grated Or Put Through A Garlic Press
- 1 can Tomatoes And Juice, Diced Or Whole (if Using Whole Give Them A Rough Chop) (a Can Is 28 Ounces)
- 1 teaspoon Italian Seasoning Or Herbs De Provence
- 1 package Rigatoni, A Package Is 16 Ounces
- 1 cup Water That Is Reserved From Cooking The Pasta
- 13 cups Flat-leaf Parsley, Chopped
- 1/2 cups Ricotta Cheese, Optional
Method
- 1.
- Heat the olive oil in a large skillet over medium high heat.
- Add the eggplant and bell pepper to the hot skillet.
- Sprinkle just a little salt over the veggies and toss the veggies to coat them in the olive oil.
- Cook while stirring occasionally, until the eggplant is browned, about 5 minutes.
- 2.
- Once the eggplant is browned add the grated onion and garlic and cook and stir for about a minute.
- Add the tomatoes, the Italian seasoning (or herbs de Provence), salt and pepper to taste.
- Reduce the heat to medium-low and simmer for about 20 minutes.
- 3.
- Meanwhile, put a large pot of water on to boil and cook the rigatoni according to the package directions (except you should cook the pasta for about 3 minutes less than the directions state).
- 4.
- When the pasta is cooked, remove pot from heat, reserve about 1 cup of the cooking water and then drain the rest of the water off of the pasta.
- Add the pasta back to the pot along with the cooked pasta sauce.
- Cook, while stirring, over medium heat.
- Add about 1/2 cup of the pasta water to loosen the sauce (if necessary add the remaining 1/2 cup) and continue heating until the pasta is cooked to your liking.
- 5.
- At the last moment stir in the flat leaf parsley.
- 6.
- Serve in bowls and garnish with a heaping tablespoon of ricotta cheese.
- Notes: Remove the 1/2 cup of ricotta cheese from the refrigerator to a bowl, and allow it to sit out at room temperature while the pasta is being made.
- If the ricotta is cold it will make the dish cold.
- Penne pasta would also be great in this dish.
- If using penne, cut the veggies into slightly smaller sizes.