Bow Ties With Roasted Eggplant and Three Cheeses |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is so good. I made it for dinner last night and I'm still drooling!!!! Ingredients:
2 cloves garlic, peeled |
1 medium red pepper |
1 small eggplant, cut lengthwise in half (about 1 1/4 lbs) |
2 teaspoons olive oil |
12 ounces bow tie pasta |
4 sun-dried tomatoes |
4 ounces mozzarella cheese, but into 1/2 inch dice |
1/2 cup heavy cream or 1/2 cup whipping cream |
10 medium basil leaves, thinly sliced |
1 cup grated parmesan cheese |
1/2 cup ricotta cheese |
Directions:
1. Heat covered 4 qt saucepan of salted water to boiling.
2. Preheat broiler.
3. Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
4. Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
5. Cook pasta in boiling water.
6. While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
7. Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.
|
|