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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Eggplant, Tomato and fresh Ricotta Penne Recipe

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This recipe for Eggplant, Tomato and fresh Ricotta Penne is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med eggplant, peeled and cut into bite size, abt 3/4" pieces.
Salt
3/4 lb Penne
1/4 C Vegetable oil
1/4 C EVOO
1 large garlic clove, smashed to a paste with coarse salt using side of Chef's knife
1 pt grape tomatoes, halved
1 t finely chopped oregano
1/2 t crushed red pepper
Freshly ground black pepper
2 T freshly grated parmesan cheese, + more for serving
1/4 fresh ricotta cheese
2 T basil chiffonade
Directions:
Directions:
In a colander, toss the eggplant with 1 t salt and let stand for 10 mins. Pat dry.

In a large pot of boiling, salted water, cook the penne, al dente. Drain and reserve 1/2 C of cooking water.

In a large, deep skillet heat the veg oil over high heat, stirring, till shimmering. Add the eggplant and cook over high heat, stirring occasionally, about 5 minutes or until tender and golden color. Transfer to paper towel lined plate. Wipe out pan.
.
EVOO in skillet / moderate high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, pepper flakes and pinch of black pepper.
Cook, crushing toms about 3 mins. Add Penne, the reserved water and eggplant. Mix well and cook, moderate heat, until all is heated, about 3 mins.

Season with salt. Transfer to bowls and sprinkle with parmesan.

Top with ricotta and basil and pass extra parmesan.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hour

 

 

 

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