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Ingredientes
- 3/4 lb Eggplant, cut into 1-inch pcs (about 4 c.)
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion, minced fine (about 1 c.)
- 2 x Garlic cloves, chopped
- 1 med Red bell pepper, sliced thin (about 1 c.)
- 1/2 lb Vine-ripened plum tomatoes, seeded and minced (about 4)
- 2 tsp Balsamic vinegar, or possibly to taste
- 1/2 lb Rotelle or possibly ziti
- 1/4 c. Ricotta cheese
- 1/4 c. Minced fresh basil leaves
- Â Â Freshly grated Parmesan cheese to taste
Direcciones
- Preheat oven to 450F.
- In a jelly-roll pan toss eggplant with 1 Tbsp. oil and salt and pepper to taste and roast in oven, shaking pan occasionally, till golden brown and tender, 15 to 20 min.
- While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining Tbsp. oil over moderate heat, stirring, till softened.
- Add in tomatoes and simmer, covered, stirring occasionally, till tomatoes and pepper are tender, 10 to 15 min.
- Stir in vinegar and roasted eggplant.
- In a kettle of boiling salted water cook pasta till al dente and drain well, reserving about 3/4 c. cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and sufficient reserved cooking water to reach desired consistency.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 807g | |
| Calories 1330 | |
| Calories from Fat 333 | 25% |
| Total Fat 37.81g | 47% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 95mg | 4% |
| Potassium 1605mg | 46% |
| Total Carbs 206.34g | 55% |
| Dietary Fiber 20.5g | 68% |
| Sugars 22.65g | 15% |
| Protein 41.88g | 67% |
