FARFALLE WITH OVEN-DRIED TOMATOES AND EGGPLANT

Farfalle With Oven-Dried Tomatoes And Eggplant image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups eggplant, cut into 1/3-inch cubes
1 1/2 teaspoons salt, plus more to taste
Olive oil spray
1 pound farfalle
2 cups oven-dried tomatoes (see recipe) (replace rosemary and orange oils with 2 1/2 teaspoons extra-virgin olive oil and follow directions), cut lengthwise into th
1 cup fresh basil leaves, cut across into thin strips
1/3 cup crumbled ricotta salata or feta cheese
3 teaspoons olive oil
2 teaspoons dried thyme
Freshly ground pepper to taste

Steps:

Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 7 grams