Farfalle With Oven-Dried Tomatoes And Eggplant


  • 4 cups eggplant, cut into 1/3-inch cubes
  • 1 ½ teaspoons salt, plus more to taste
  • Olive oil spray
  • 1 pound farfalle
  • 2 cups oven-dried tomatoes (see recipe for rosemary-orange oven-dried tomatoes: replace rosemary and orange oils with 2 1/2 teaspoons extra-virgin olive oil and follow directions), cut lengthwise into thin strips
  • 1 cup fresh basil leaves, cut across into thin strips
  • cup crumbled ricotta salata or feta cheese
  • 3 teaspoons olive oil
  • 2 teaspoons dried thyme
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      534 calories; 9 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 18 grams protein; 10 milligrams cholesterol; 902 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
  2. Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
  3. Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.

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