Roasted Eggplant with Salted Ricotta on Fresh Pasta

A Neapolitan classic of eggplant, tomato and cheese.  Keep this sauce chunky and use a short noodle to provide body and texture.

Serves 6 – 8

Ingredients

• ¾ cup extra virgin olive oil
• 2 ea eggplants – Sicilian type, peeled and 1” diced 
• 2 ea onions, white – peeled and ¼” slice
• 4 ea garlic cloves – peeled and sliced
• 1 small red chili, fresh – sliced 
• 1 Tbsp balsamic vinegar
• 1 cup white wine 
• 1 jar Marinelli Sauce® (Marinara)
• sea salt, freshly ground pepper
• 2 lbs pasta, fresh – fusilli, penne, garganelli, gemelli or similar
• 8 oz ricotta salata cheese - crumbled
• fresh basil, parsley - chopped

Cooking Instructions

1. Preheat the oven to 400° F.
2. Toss the eggplant in ½ cup of extra virgin olive oil and season with salt and pepper.
3. Spread evenly on a baking tray that has been lined with parchment paper.  Roast until browned and tender, about 20 -25 minutes.
4. In  a sauté pan over medium heat, add remaining oil.  Add onions, garlic and chili pepper and cook for about 5 minutes or until soft.
5. Deglaze the pan with the balsamic and wine.  Add Marinelli Sauce® and heat through.  Add eggplant and stir gently. 
6. Cook pasta in salted water until al dente.  Drain when done.
7. Toss pasta with sauce and serve in warm bowls.
8. Garnish with salted ricotta cheese and herbs sprinkled on top.

Boun appetito!