Pasta With Roasted Eggplant, Pepper and Garlic
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds eggplant, cut into ½-inch cubes
- 7tablespoons extra virgin olive oil
- 1¾teaspoons kosher salt
- ¾teaspoon pepper
- 2small red bell peppers, seeded and cut into ¼-inch strips
- 9garlic cloves, unpeeled, lightly crushed
- 1½teaspoons red wine vinegar, more to taste
- ⅜teaspoon red pepper flakes
- ½pound whole-wheat pasta, like penne or rigatoni
- ¾cup ricotta cheese
- Chopped basil or chives
Nutritional analysis per serving (4 servings)
587 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 11 grams dietary fiber; 12 grams sugars; 16 grams protein; 874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, ¾ teaspoon salt and ½ teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing 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 375 degrees.
- Step 2
Toss the peppers and garlic with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
- Step 3
Slip the garlic cloves from their peels and mash them in a small bowl with ¾ teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
- Step 4
Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.
Private Notes
Comments
This recipe is delicious but problematic. It is simply not possible to spread 2.25 lbs of eggplant in a single layer on one baking sheet - unless that baking sheet is so large it barely fits into the oven.
I made this shortly after returning from a trip to Sicily and used the recipe as the basis to recreate a pasta we had one night in Cefalu. Rather than mix in the ricotta I smeared a good amount of high quality ricotta around one side of each individual pasta bowl. I also added a tomato and sausage ragu as I remembered the original delicious dish. My brother-in-law who we traveled with in Sicily has requested it again for his birthday this week.
Just tried this today and substituted feta for ricotta. Was delicious! Will be adding to my recipe book.
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