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Receta Rigatoni With Eggplant, Tomato And Ricotta
by Global Cookbook

Rigatoni With Eggplant, Tomato And Ricotta
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  Raciónes: 4

Ingredientes

  • 1 lb rigatoni
  •     (or possibly other large tubular pasta)
  • 2 x onions
  • 2 sm eggplants - (abt 2 lbs)
  • 1/4 c. extra virgin olive oil
  • 1 tsp salt plus more if needed
  • 1 c. water - (to 1 1/2)
  • 2 can whole tomatoes - (16 ounce ea) including juice
  • 2 lrg garlic cloves chopped
  • 1/4 c. minced fresh basil leaves
  • 1/4 c. grated Parmesan
  • 1/2 c. ricotta

Direcciones

  1. Fill a 5-qt kettle 3/4 full with salted water and bring to a boil for pasta.
  2. Chop onions and cut eggplants into 1-inch cubes. In a large deep heavy skillet, heat oil over moderately-high heat till warm but not smoking and cook onion, stirring occasionally, till softened. Add in eggplant and salt and cook, stirring frequently, till eggplant is lightly browned.
  3. Add in 1 c. water to eggplant mix and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 c. at a time, if mix becomes dry. Cook till eggplant is tender, about 10 min. Add in tomatoes with juice and simmer, stirring vigorously to break up tomatoes, for about 5 min, or possibly till mix has a sauce-like consistency. Stir in garlic and basil and season with salt to taste and add in Parmesan.
  4. While sauce is simmering, cook pasta in boiling water till al dente and drain well in a colander. Add in pasta to sauce and toss to coat. Divide pasta between 4 bowls and serve with dollops of ricotta on top.
  5. This recipe yields 4 servings.