| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Sami |
October 199 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Eggplant; cut into 1-inch |
|
|
; pieces (about 4 |
|
|
; cups) |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped fine (about |
|
|
; 1 cup) |
| 2 |
|
Garlic cloves; minced |
| 1 |
md |
Red bell pepper; sliced thin (about |
|
|
; 1 cup) |
| 1/2 |
lb |
Vine-ripened plum tomatoes; seeded and chopped |
|
|
; (about 4) |
| 2 |
ts |
Balsamic vinegar; or to taste |
| 1/2 |
lb |
Rotelle or ziti |
| 1/4 |
c |
Ricotta cheese |
| 1/4 |
c |
Chopped fresh basil leaves |
|
|
Freshly grated Parmesan cheese to taste |
INSTRUCTIONS
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 3/4 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
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