Eggplant on Rigatoni with Ricotta Cheese and Basil
2 tablespoons olive oil
Preheat the oven to 400 degrees. Grease a large baking sheet with 1 tablespoon of the olive oil.
2 small or 1 large eggplant, cubed
6 beefsteak tomatoes, cored and cut into eighths
2 red onions, cut in large dice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound rigatoni
4 heaping tablespoons fresh ricotta cheese
4 tablespoons toasted pine nuts or walnuts, coarsely chopped
4 tablespoons fresh basil leaves
4 tablespoons grated parmesan cheese
Place the eggplant, tomatoes and onions on the baking sheet, in separate piles, and drizzle each pile with the remaining tablespoon of the oil. Sprinkle with the salt and pepper. Place in the oven and roast for 30 minutes. Open the oven and mix the vegetables. Roast until the vegetables are browned, about an additional 10 minutes.
While the vegetables are cooking, bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and transfer to a large serving bowl, adding 1/4 cup of the pasta water. Add the vegetables to the pasta and toss well. Divide among 4 serving bowls and garnish each with 1 heaping tablespoon of ricotta, 1 tablespoon pine nuts, 1 tablespoon basil and 1 tablespoon Parmesan cheese. Serve immediately.
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