Prep 15 mins
Cook 15 mins
Another fast and healthy pasta from well known chef Steve Conant
Make and share this Eggplant, Tomato and Fresh Ricotta Farfalle recipe from Food.com.
- 1 medium eggplant, peeled and cut into 3/4-inch dice (1 1/4 pounds)
- 3⁄4 lb farfalle pasta
- 1⁄4 cup vegetable oil
- 1⁄4 cup extra virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 pint red grape tomatoes, halved
- 1 teaspoon finely chopped oregano
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- fresh ground black pepper
- 2 tablespoons freshly grated parmesan cheese, plus more for serving
- 1⁄4 cup fresh ricotta cheese
- 2 tablespoons shredded basil
- In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
- Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.
- In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.
- Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
- Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.
Better than something from a fine Italian restaurant - and so easily put together. The ricotta melts over the hot pasta into a creamy sauce and the bites of eggplant are sooo good! I did omit the parmesan and used low-fat ricotta and much less oil. I realized I was out of farfalle pasta so used whole wheat rotini and it was wonderful.