You may also like
Categories:
olive oil kosher salt black pepper sweet red bell peppers garlic red wine vinegar red pepper Pasta Ricotta cheese
Viewed: 43 - Published at: 5 years agoIngredients
- 2 1/4 pounds eggplant cut into 1/2-inch cubes
- 6 tablespoons olive oil
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon black pepper freshly ground
- 2 small sweet red bell peppers seeded and cut into 1/4-inch strips
- 10 cloves garlic unpeeled and lightly crushed
- 1 1/2 teaspoons red wine vinegar more to taste
- 1/4 teaspoon red pepper flakes or more to taste
- 1/2 pound pasta whole wheat, like penne or rigatoni
- 3/4 cup ricotta cheese
- 1 x basil freshly chopped, for topping
Method
- Turn on the broiler and set a rack 6 inches from the heat.
- Add the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl, toss to coat and spread it in a single layer on a large baking sheet.
- Broil, stirring once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes.
- Turn off the broiler and heat the oven to 375F (190C) degrees.
- Add the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same big bowl, toss to coat.
- Spread on another baking sheet in a single layer.
- Roast the eggplant, peppers and garlic until they are tender, 35 to 40 minutes.
- Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt.
- Stir in in the remaining 4 tablespoons oil, the vinegar and the pepper flakes and whisk until blended.
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions, drain well.
- Toss with the vegetables, the mashed roasted garlic, the ricotta and the herbs.
- Sprinkle more salt and drizzle vinegar to taste.
- Serve warm.
