Spaghetti with Eggplant, Ricotta and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds |
salt |
5 tablespoons olive oil |
1 pound spaghetti |
1 pint cherry tomatoes, quartered |
1/2 cup finely chopped fresh basil |
1 small clove garlic, finely chopped |
1/2 cup grated parmesan |
salt and pepper |
1 1/2 cups ricotta |
Directions:
1. Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.
2. Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.
3. Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.
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