Pasta Risotto & You

By Nancy Caivano


Pasta with Roasted Eggplant,
Ricotta and Roasted Peppers

Serves 6


One lb eggplant, peeled
   and cut into cubes
4 tbsp olive oil, divided
One lb pasta (I prefer shells with
   this dish, but any pasta will work)
1 onion, chopped
5 cloves garlic, chopped (or
   1 tbsp jar chopped garlic)
1 red bell pepper, roasted,
   peeled, seeded and julienne
1 yellow bell pepper, roasted,
   peeled, seeded and julienne
1 orange bell pepper, roasted,
   peeled, seeded and julienne
1/2 lb plum tomatoes, seeded and chopped
1 tbsp balsamic vinegar
1/4 cup parsley, chopped
1/4 cup basil, julienne
1/2 cup ricotta cheese
3/4 cup grated pecorino romano cheese
   (or parmesan)
Salt and pepper


Heat oven to 450 F.

On a baking sheet, toss eggplant with 2 tbsp olive oil and season with salt and pepper. Roast in oven, stirring occasionally until well browned and soft, 15-20 minutes.

Cook pasta in a large pot of boiling, salted water until al dente; drain.

Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion, and garlic and cook until beginning to brown. Add roasted peppers and tomatoes. Simmer, stirring occasionally, until tomatoes are tender, about 15 minutes. Stir in vinegar and roasted eggplant. Add parsley and basil, and season with salt and pepper.

Return drained pasta to pot. Add contents of skillet, ricotta and romano. Toss well to combine, and serve immediately.


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This page created May 1999