- 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
- ⅓ cup crumbled ricotta salata or feta cheese
- 3 teaspoons olive oil
- 2 teaspoons dried thyme
- Freshly ground pepper to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- 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.
- 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.
- 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.