Eggplant, Tomato and Fresh Ricotta Farfalle

Another fast and healthy pasta from well known chef Steve Conant

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  medium eggplant, peeled and cut into 3/4-inch dice (1 1/4 pounds)
•  salt
• 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

Directions

1. In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
2. 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.
3. 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.
4. 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.
5. Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.