Shelly's Recipe

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC

Category: Pasta

2 1/4 lbs eggplant, cut into 1/2-inch cubes
7 tbsp extra virgin olive oil
1 3/4 tsp kosher salt
3/4 tsp pepper
2 small red bell peppers, seeded and cut into 1/4-inch strips
9 garlic cloves, unpeeled, lightly crushed
1 1/2 tsp red wine vinegar, more to taste
3/8 tsp red pepper flakes
1/2 lb whole-wheat pasta, like penne or rigatoni
3/4 cup ricotta cheese
Chopped basil or chives.

Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tbsp oil, 3/4 tsp salt and 1/2 tsp pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.

Toss the peppers and garlic with 1 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.

Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 tsp salt. Whisk in the remaining 4 tbsp oil, the vinegar and the pepper flakes.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste. Serves 4