Prep 10 mins
Cook 40 mins
This is so good. I made it for dinner last night and I'm still drooling!!!!
- 2 cloves garlic, peeled
- 1 medium red pepper
- 1 small eggplant, cut lengthwise in half (about 1 1/4 lbs)
- 2 teaspoons olive oil
- 12 ounces bow tie pasta
- 4 sun-dried tomatoes
- 4 ounces mozzarella cheese, but into 1/2 inch dice
- 1⁄2 cup heavy cream or 1⁄2 cup whipping cream
- 10 medium basil leaves, thinly sliced
- 1 cup grated parmesan cheese
- 1⁄2 cup ricotta cheese
- Heat covered 4 qt saucepan of salted water to boiling.
- Preheat broiler.
- Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
- Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
- Cook pasta in boiling water.
- While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
- Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.
This recipe is so GOOD! I have made it several times and my whole family loves it. We add grilled chicken to it and bit more garlic. But this is a great find! Thanks!
This was really tasty! I love eggplant and this was a great combination of ingredients, even though my picky husband picked all the eggplant out. I made a few adjustments to suit our tastes. Before broiling the veggies, I sprinkled them with kosher salt and fresh cracked pepper. It took me a good 18 minutes or so to broil the veggies to cook them thoroughly, turning them often for even cooking. It may be easier just to roast the veggies next time to eliminate the watching and turning. I added the cream to the red pepper mixture in the blender to smooth out the sauce a little bit. I crisped up some prosciutto in a frying pan and added it to the mixture as well. I added salt and pepper to the entire bowl contents before putting the dish in the oven. The pasta mixture had cooled significantly at that point so I baked at 375 for 15 minutes before broiling the top. I garnished with fresh basil chiffonade and shaved parmesan. Next time I will roast the garlic and throw in an extra clove for a little more depth in flavor. It was really good as is though, and I can't wait for the leftovers tomorrow! Thanks for sharing a great recipe.
perfectly fantastic! my family loved it!