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Receta Pasta With Roasted Eggplant, Ricotta, And Basil
by Global Cookbook

Pasta With Roasted Eggplant, Ricotta, And Basil
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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
  •     Freshly grated Parmesan cheese to taste

Direcciones

  1. Preheat oven to 450F.
  2. 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.
  3. 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.
  4. Add in tomatoes and simmer, covered, stirring occasionally, till tomatoes and pepper are tender, 10 to 15 min.
  5. Stir in vinegar and roasted eggplant.
  6. 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.
  7. Serves 2.