Pasta With Roasted Eggplant, Pepper and Garlic

Ingredients

• 2 ¼ pounds eggplant, cut into 1/2-inch cubes
• 7 tablespoons extra virgin olive oil
• 1 ¾ teaspoons kosher salt
• ¾ teaspoon pepper
• 2 small red bell peppers, seeded and cut into 1/4-inch strips
• 9 garlic cloves, unpeeled, lightly crushed
• 1 ½ teaspoons red wine vinegar, more to taste
• ⅜ teaspoon red pepper flakes
• ½ pound whole-wheat pasta, like penne or rigatoni
• ¾ cup ricotta cheese
• Chopped basil or chives

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    764 calories; 41 grams fat; 9 grams saturated fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 85 grams carbohydrates; 11 grams dietary fiber; 14 grams sugars; 22 grams protein; 31 milligrams cholesterol; 1425 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
2. Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
3. Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

1 hour