Ingredients
-
1
-
-
3/4
-
1/4
-
1/4
-
1
-
1
-
1
-
1/4 - 1/2
-
-
2
-
1/4
-
2
-
-
Directions
Eggplant, Tomato and Fresh Ricotta Farfalle,Better than something from a fine Italian restaurant – and so easily put together. The ricotta melts over the hot pasta into a creamy sauce and the bites of eggplant are sooo good! I did omit the parmesan and used low-fat ricotta and much less oil. I realized I was out of farfalle pasta so used whole wheat rotini and it was wonderful.
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Steps
|
1
Done
|
In a Colander, Toss the Eggplant With 1 Teaspoon of Salt and Let Stand For 10 Minutes. Pat Dry With Paper Towels. |
|
2
Done
|
Meanwhile, in a Large Pot of Boiling Salted Water, Cook the Farfalle Until Just Al Dente. Drain, Reserving 1/2 Cup of the Cooking Water. |
|
3
Done
|
in a Large, Deep Skillet, Heat the Vegetable Oil Until Shimmering. Add the Eggplant and Cook Over High Heat, Stirring Occasionally, Until Tender and Golden, About 5 Minutes; Transfer to a Paper Towel-Lined Plate. Wipe Out the Skillet. |
|
4
Done
|
Heat the Olive Oil in the Skillet Over Moderately High Heat. Add the Garlic and Cook For 1 Minute. Add the Tomatoes, Oregano, Crushed Red Pepper and a Pinch of Black Pepper. Cook, Crushing the Tomatoes, About 3 Minutes. Add the Farfalle, the Reserved Cooking Water and the Eggplant and Cook Over Moderate Heat, Stirring, Until the Pasta Is Heated Through, 3 Minutes; Season With Salt. |
|
5
Done
|
Transfer to Bowls and Sprinkle With the Parmesan. Top With the Ricotta and Basil and Pass Extra Parmesan at the Table. |
