Braised Eggplant and Tomato with Pasta
- Prep Time: 30 minutes
- Cooking Time: 2 hours
- Serves 4
- 1 large eggplant
- 12 Backyard Farms San Marzano Tomatoes (only available at Whole Foods)
- ¼ cup chopped garlic
- 8 ounces extra virgin olive oil
- 1 cup chopped basil
- 8 ounces ricotta cheese
- 1 egg
- 1¼ cup grated parmesan
- Salt & Pepper
Peel and cut eggplant into 1 inch cubes. Cut tomatoes into ½ inch cubes.
Pour oil into a large pan and heat. Add eggplant and fry until crisp.
Turn down the heat, add garlic, tomatoes and basil.
Braise over low heat for about two hours, tomatoes and eggplant will begin to break down.
In a mixing bowl, combine ricotta, egg, parmesan cheese and season with salt & pepper.
After braising, you will be left with 8 cups of sauce. Use 4 cups of sauce and mix with 1 pound of cooked short pasta. Fold in the ricotta mixture and add salt and pepper to taste. (Reserve the other 4 cups for another use of your choice.)
Divide this new mixture into 6 separate baking dishes, or in a 9x13 inch baking dish. Dust with extra parmesean and bake for about 15 minutes, or until the top is crispy.
Garnish with fresh basil before serving.
Recipe courtesy of Salvatore's