Baked Ziti With Eggplant, Basil and Ricotta |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Kitchen Seasons by Ross Dobson 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!
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