PASTA WITH EGGPLANT, TOMATO AND RICOTTA

Indeed very tasty, as I noted on the recipe. I have been searching the internet recently for new recipes. What about the hundreds of tried and true recipes I have saved over the years? This was tempting, an easy recipe for two. I had some eggplant, bought some ricotta and whipped it up. Yummy!

1/2 pound tubular pasta

1 onion

1 eggplant (about 1 pound)

1 large garlic clove (if you like garlic, make it 2)

2 tablespoons olive oil

1/2 teaspooon salt

1/2 to 1 cup water

a 16-ounce can whole tomatoes including juice

2 tablespoons chopped fresh basil leaves

1/3 cup or more ricotta

Fill 5-quart kettle three fourths full with salted water and bring to boil for pasta.

Chop onion and cut eggplant into 1-inch cubes. Mince garlic. In large deep heavy skillet, heat oil over moderately high heat until hot but not smoking and saute onion, stirring occasionally until softened. Add eggplant and salt and saute, stirring frequently, until eggplant is lightly browned.

Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water 1/4 cup at a time if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with their juice and simmer, stirring vigorously to break up tomatoes, 5 minutes or until mixture has a sauce-like consistency. Stir in garlic and basil.

While sauce is simmering, cook pasta in boiling water until al dente and drain well in colander. Add pasta to sauce and toss to coat.

Divide past between 2 bowls and serve with dollops of ricotta on top. Serves 2.