"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Eggplant, Tomato and fresh Ricotta Penne Recipe

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This recipe for Eggplant, Tomato and fresh Ricotta Penne, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pauline FitzPatrick
Added: Wednesday, July 23, 2008


1 med eggplant, peeled and cut into bite size, abt 3/4" pieces.
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

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:
Preparation Time:
Preparation Time:
1 hour




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