"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Eggplant, Tomato and Garlic Pasta Recipe

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This recipe for Roasted Eggplant, Tomato and Garlic Pasta, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Wednesday, November 26, 2008


1 large whole purple eggplant
1 large head garlic
Extra virgin olive oil for drizzling
2 pints grape tomatoes
Sea salt and freshly ground black pepper, to taste
1 pound Cavatappi pasta
Fresh basil leaves (about 20 or so), torn into pieces
1/4 pound chunk Ricotta cheese, crumbled or 1 cup whole milk Ricotta cheese

Preheat oven 400
Cut 4-5 slits on one side of the eggplant and place it slit-side-up on a baking sheet
Trim an inch off the top of the head of garlic
Place the garlic on a piece of foil, drizzle with olive oil, wrap and place it in the oven with the eggplant
Roast 30 to 40 minutes until eggplant flattens
Drizzle olive oil over seasoned grape tomatoes, adding to eggplant the last 15 minutes of roasting
Cook the pasta al dente, according to the package directions
Drain pasta, reserving 1 cup of pasta water
Split eggplant open and scoop out roasted flesh, discard skin
Transfer eggplant to large serving bowl with the tomatoes
Squeeze out the roasted garlic flesh from the papery shell and add to the eggplant and tomatoes
With the back of a fork, mash the eggplant, tomatoes and garlic until thoroughly combined
Add torn basil, salt, freshly ground black pepper and reserved pasta-cooking liquid to bowl, stirring to combine
Add the pasta and toss until coated
When serving, top with Ricotta cheese

Personal Notes:
Personal Notes:
Serve with your favorite salad and crusty bread




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