Eggplant and Tomato Pasta with Whipped Ricotta

Amid the hustle of modern life, there's something undeniably captivating about meals that transport us to faraway places, spurring on our imagination by leading our palates on culinary journeys. I would like to imagine that this pasta dish is a humble gateway to a quaint Italian trattoria, one veiled in aroma of a richly herbed sauce, and whose flavors evoke memories of sun-soaked terraces. In plainer terms, this is the kind of recipe that effortlessly bridges the gap between your weeknight cravings and the allure of fine dining.

What sets this recipe apart is its harmonious fusion of roasted eggplant, vibrant tomatoes, and the indulgent embrace of whipped ricotta. The best part? It doesn't require a master chef's touch – even if your culinary prowess is limited to boiling water, you can still craft a dish that will leave you craving seconds.

Now, let's talk pairings. Think of a velvety red Chianti, or a crisp and lively Pinot Grigio that elevates every bite to a new level of refreshment. Whether your wine preferences lean toward red or white, this dish plays harmoniously with both, making every sip and bite an exquisite marriage of flavors. Garlic bread or roasted vegetables would also be a delicious accompaniment.

Eggplant and Tomato Pasta with Whipped RicottaPhoto byLiving the Gourmet

Ingredients:

• 1 eggplant - cubed - with or without skin
• 28 oz. can of crushed tomatoes
• 1 sweet onion - sliced thin
• 3 - 4 vine ripe tomatoes - cubed
• 6 - 8 cloves of garlic - chopped
• 1/4 cup of fresh Italian parsley - chopped
• 6 - 10 fresh basil leaves
• 1 tsp. dried oregano
• 1 tsp. black pepper
• 1/2 tsp. red pepper flakes
• 1 tsp. salt
• 1 tsp. sugar
• 2 tbs. of grated Parmesan or Romano cheese
• 3 - 4 scallions - chopped
• 1 tbs. capers - chopped
• Fresh Parmesan or Romano cheese for grated
• 15 oz. container of ricotta cheese - whipped
• Olive oil for drizzling
• 1 lb. of your favorite pasta

Instructions:

1. Heat a large cast iron pan and place the cubed eggplant in the pan.
2. Sprinkle with sugar and salt and let the eggplant get a nice golden color.
3. Add a tablespoon of olive oil to the pan after the eggplant turns a nice golden color.
4. Add the onion and garlic to the pan and toss. Allow the onion to get a bit golden and the garlic to become fragrant.
5. Add the tomatoes to the pan and again, sprinkle with sugar and salt and the rest of the seasonings.
6. Toss, and allow the tomatoes to soften. Add the scallions and toss.
7. Add the crushed tomatoes and capers and toss and allow to simmer for a bit on a gentle heat. Add a tablespoon or two of olive oil.
8. Add the grated cheese, half of the basil leaves and toss.
9. Taste for seasonings. Re-season if you desire. At this point I generally adjust the seasonings by adding a bit of sugar, salt and oregano.
10. Whip the ricotta, using egg beaters or just using a fork.
11. Prepare the pasta as directed. Do NOT overcook your pasta.
12. Lift the pasta into the pan draining a bit as you lift it; and toss.
13. Plate the dish on a platter. Top with the whipped ricotta, drizzle of olive oil, fresh grated cheese, fresh ground black pepper, the rest of the fresh basil leaves and sprinkles of red pepper flakes.