Baked Pasta With Eggplant and Ricotta

Ingredients

  • 1 large Italian Eggplant, cut into 1⁄2 inch pieces
  • 1 onion, thinly sliced
  • 5 Roma tomotoes, diced
  • 1⁄2 cup sweet bell peppers
  • 1/c cup celery, diced
  • 1⁄2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper
  • 1⁄2 cup olives, sliced
  • 1⁄4 cup fresh basil leaves, chopped
  • 1 cup peruvian sweet peppers
  • 1 cup ricotta cheese
  • 1⁄2 cup parmesan cheese
  • 1 pound pasta
  • 4 teaspoons salt, divided
  • 2 teaspoons black pepper

Directions

  • Preheat oven to 400˚F/204˚C.
  • Transfer the diced eggplant to a colander and toss to coat with 1 teaspoon salt. Set aside for 15 minutes.
  • Transfer to an oiled baking dish, spread the eggplant slices in a single layer. Drizzle olive oil on top and bake for 30 minutes or until tender.
  • In a large pot or dutch oven, cook pasta according to package directions until al dente, salting the water with 1 teaspoon of salt. Drain and wash with cold water in a colander.
  • Heat some oilve oil in the dutch oven, cook the onion, and celery until caramelized.
  • Add tomatoes, bell peppers, wine, balsamic vinegar, red wine, oregano, red pepper flakes, peruvian red peppers and fennel seeds.
  • Add the baked eggplant and cook for 5-8 minutes.
  • Add the cooked pasta and basil leaves and stir to mix well. Season with salt and pepper.
  • Lightly oil the baking dish, spread half the pasta mixture. Evenly spread ricotta cheese on top. Add the remaining pasta mixture and spinkle evenly with parmesan cheese on top.
  • Bake for 30-40 minutes, until the top has nicely browned.
  • Let stand for 5-10 minutes, serve with sprinkled cheese and freshly ground black pepper on top.

Cusine: Italian

Tags: Baked • Comfort • Eggplant • Pasta • Ricotta