Pasta with Roasted Eggplant, Ricotta, and Basil Recipe

Name: Pasta with Roasted Eggplant, Ricotta, and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups); 2 tablespoons olive oil; 1 medium onion, chopped fine (about 1 cup); 2 garlic cloves, minced; 1 medium red bell pepper, sliced thin (about 1 cup); 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4); 2 teaspoons balsamic vinegar, or to taste; 1/2 pound rotelle or ziti; 1/4 cup ricotta cheese; 1/4 cup chopped fresh basil leaves; freshly grated Parmesan cheese to taste

Servings: persons

3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (about 1 cup)
1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
2 teaspoons balsamic vinegar, or to taste
1/2 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste

1
Preheat oven to 450F.
2
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.
3
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.
4
Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
5
Stir in vinegar and roasted eggplant.
6
In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water.
7
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.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups), 2 tablespoons olive oil, 1 medium onion, chopped fine (about 1 cup), 2 garlic cloves, minced, and more.

Yes, Pasta with Roasted Eggplant, Ricotta, and Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Roasted Eggplant, Ricotta, and Basil

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