PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC

Pasta With Roasted Eggplant, Pepper and Garlic image

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 11

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Ingredients

2 1/4 pounds eggplant, cut into 1/2-inch cubes
7 tablespoons extra virgin olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon pepper
2 small red bell peppers, seeded and cut into 1/4-inch strips
9 garlic cloves, unpeeled, lightly crushed
1 1/2 teaspoons red wine vinegar, more to taste
3/8 teaspoon red pepper flakes
1/2 pound whole-wheat pasta, like penne or rigatoni
3/4 cup ricotta cheese
Chopped basil or chives

Steps:

Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams