PENNE WITH ROASTED TOMATOES AND EGGPLANT

PENNE WITH ROASTED TOMATOES AND EGGPLANT image

Yield 4 as a main course

Number Of Ingredients 9

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3/4 lb penne
1/4 cup plus 2 tablespoons extra virgin olive oil
8-10 plum tomatoes
2 tsps dried basil
1 large eggplant salted, drained and dried, cut into 2 inch cubes
2 medium cloves garlic minced
1/2 cup grated ricotta salata or crumbled feta cheese
1/2 cup slivered fresh basil
Salt and pepper to taste.

Steps:

1. Preheat oven to 300 degrees Halve plum tomatoes, place on a baking sheet. Drizzle with 2 tblsp olive oil and sprinkle with salt (kosher preferable) and dried basil. Roast for 3 hours until soft and brown. Let rest for half hour then slice into thirds. Set aside. Heat olive oil in a large saute pan and fry eggplant cubes until brown and soft--should take about 15 minutes. Cook penne and place in large bowl. Add cooked eggplant, tomatoes,garlic, ricotta salata cheese and fresh basil. Mix together and serve immediately.