Farfalle w/ Eggplant & Three Cheeses
Source of Recipe
Good Housekeeping
List of Ingredients
2 large garlic cloves
1 medium red pepper
1 small eggplant (about 1 1/4 pounds), cut lengthwise in half
2 teaspoons olive oil
12 ounces farfalle or bow-tie pasta
4 dried tomato halves
4 ounces part-skim mozzarella cheese, cut into 1/2-inch dice
1/2 cup heavy or whipping cream
10 medium basil leaves, thinly sliced
1 cup grated Parmesan cheese
1/2 cup part-skim ricotta cheese
Recipe
1. Heat covered 4-quart saucepan of salted water to boiling over high heat.
2. Meanwhile, preheat broiler. Rub garlic, whole red pepper, and eggplant halves with oil; place in broiling pan (without rack). Place pan in broiler about 4 inches from source of heat and broil vegetables until garlic is lightly browned (about 8 minutes), skin on pepper is blistered and charred, and eggplant is fork-tender (about 14 minutes), turning vegetables occasionally and removing them as they are done. Do not turn broiler off. Cool vegetables until easy to handle. Peel off skin from pepper. Cut pepper in half and discard seeds and stem. Peel eggplant and cut into 1/2-inch dice; place in large bowl.
3. Add pasta to boiling water and cook as label directs. While pasta is cooking, in covered blender, pulse pepper, garlic, and dried tomato until pureed. Add puree, mozzarella, cream, basil, and 3/4 cup Parmesan to eggplant in bowl.
4. Drain pasta; add to eggplant mixture, stirring to coat evenly. Spoon pasta mixture into broiler-safe baking dish; dot with ricotta and sprinkle with remaining Parmesan. Place baking dish in broiler about 4 inches from source of heat and broil 6 minutes or until ricotta is browned and sauce is bubbling.
Chef's suggestion: A crunchy salad of escarole, radicchio and romaine with a balsamic vinaigrette balances this rich pasta entrée.
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