Ingredients
Units
Scale
- 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
- Heat a large cast iron pan and place the cubed eggplant in the pan.
- Sprinkle with sugar and salt and let the eggplant get a nice golden color.
- Add a tablespoon of olive oil to the pan after the eggplant turns a nice golden color.
- Add the onion and garlic to the pan and toss. Allow the onion to get a bit golden and the garlic to become fragrant.
- Add the tomatoes to the pan and again, sprinkle with sugar and salt and the rest of the seasonings.
- Toss, and allow the tomatoes to soften. Add the scallions and toss.
- 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.
- Add the grated cheese, half of the basil leaves and toss.
- 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.
- Whip the ricotta, using egg beaters or just using a fork.
- Prepare the pasta as directed. Do NOT overcook your pasta.
- Lift the pasta into the pan draining a bit as you lift it; and toss.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25
- Category: Main Dish
- Cuisine: Italian
