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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.

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  • While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the garlic and cook for 3 minutes. Increase the heat to medium-high, add the eggplant and tomatoes and stir to coat with the oil; season with salt and pepper. Cover the pan tightly and cook, stirring halfway through, until the tomatoes burst and the eggplant is tender, about 12 minutes.

  • Meanwhile, in a medium bowl, mix together the ricotta and mint.

  • Add the pasta, reserved cooking water and the basil to the tomato-eggplant sauce and toss for 2 minutes. Serve the pasta in bowls and top with the ricotta mixture and lots of shaved parmigiano-reggiano.

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