Baked Ziti With Eggplant, Basil and Ricotta

Submitted by ddav0962

"From Kitchen Seasons by Ross Dobson"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 14 ounces ziti pasta or 14 ounces rigatoni pasta
• 3⁄4 cup light olive oil
• 1 eggplant, halved and cut into very thin slices
• 1 onion, chopped
• 2 garlic cloves, chopped
• 3 tomatoes, chopped
• 1 small handful fresh basil leaf, torn
• 1⁄2 cup red wine
• 4 ounces ricotta cheese
• 1⁄2 cup grated pecorino cheese
• sea salt and fresh grated black pepper

directions

1. Preheat oven to 425°F Cook the pasta according to the package instructions. Drain well and return to the warm pan.
2. Heat the olive oil in a frying pan and when it is hot, but not smoking, cook the eggplant slices in batches for 2 minutes on each side until golden. Remove and place on paper towels. Repeat to cook all of the eggplant. Pour off all but 1 tablespoon of oil from the pan, add the onion and garlic and cook for 2-3 minutes, stirring often. Add the tomatoes, basil, red wine, 1 cup of water, sea salt and black pepper to taste and bring to a boil. Boil for 10 minutes, until you have a thickened sauce. Stir in the eggplant then add to the pasta and stir well.
3. Put the mixture in a large baking dish. Spoon the ricotta on top, sprinkle over the pecorino and bake in the preheated oven for 20 minutes until golden and crispy around the edges.
4. Enjoy!