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Penne with Roasted Tomatoes and Eggplant




Source of Recipe


epicurious


List of Ingredients




8 to 10 plum tomatoes
1/4 cup plus 2 tablespoons extra virgin olive oil
Couple pinches kosher salt
2 teaspoons dried basil

1 large eggplant salted, drained, and dried, cut into 2-inch cubes

3/4 pound penne
2 medium cloves garlic, minced
1/2 cup grated Ricotta Salata or crumbled Feta cheese
1/2 cup slivered fresh basil
Salt and pepper to taste



Recipe



Preheat oven to 300°F.

Halve plum tomatoes and place on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and dried basil. Roast for 3 hours until soft and brown. Let rest for half hour then slice into thirds. Set aside.

Heat olive oil in a large sauté pan and fry eggplant cubes until brown and soft, about 15 minutes.

Cook penne and place in large bowl. Add cooked eggplant, tomatoes, garlic, Ricotta Salata, and fresh basil. Season with salt and pepper. Mix together and serve immediately.