Pasta with Eggplant & Tomato
This is a very classic pasta. It takes a bit of time (about 2 1/2 hours) and that’s worth it!
I was looking in my fridge wondering what I could make with the products I had. Always a challenge. Especially the celery… definitely wanted to use that one. Find a recipe (meal) with celery! I don’t use it very often. But finally… I found this recipe of a very basic pasta. Yes. Basic. Less is more!
This is the typical meal that you make while you do other stuff in or around the kitchen. Make sure you have the time, otherwise it’s no fun! To my opinion, cooking is like meditation, as long as you have enough time to spend. Good luck!
Pasta with Eggplant & Tomato
Ingredients
- 2 small firm eggplants, salt
- 4 tbsp. olive oil
- 3 cloves garlic (French garlic is the best)
- 1 stalk celery
- 1 small onion, chopped
- 2 tbsp. chopped parsley, basil or both (I prefer basil)
- 1 cup. Ricotta cheese
- 2 1/2 cup canned tomatoes, chopped
- Salt and pepper to taste
- Parmezaan Romano grated cheese
- Any 1 lb. pasta of your choice (shells, twists, etc.)
Instructions
- Wash, dry, peel and cut eggplants into 1/4 inch slices. Place slices on large platter and sprinkle with salt. Leave for about 1 hour for salt to draw out bitter juices. Pat dry with paper towels, place on a cookie sheet, brush lightly with olive oil, broil until golden brown on both sides. Cut slices into medium pieces 1 1/2-2 inches.
- Heat the oil and saute garlic, celery, onion in a saucepan. Add tomatoes and season with salt and pepper. Cook 1 hour then add eggplant and parsley or basil (save a little bit for garnish) or both.
- Cook the pasta as directed on package. Drain, place in pasta bowl, add Ricotta and mix. Stir in eggplant sauce, sprinkle with grated cheese, parsley/basil and serve immediately.
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings: 4
Source: Cooks.com
