Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta
Even if you don't like eggplant, you will love this dish. Roasting develops huge amount of flavor and gets rid of most of the moisture from the vegetables. Roasted garlic just adds more yumminess. A delicious pasta dish that can be served as a side dish or a vegetarian main course.
cut into 1/2-inch cubes
sweet red bell peppers
seeded and cut into 1/4-inch strips
unpeeled and lightly crushed
red wine vinegar
more to taste
red pepper flakes
or more to taste
whole wheat, like penne or rigatoni
freshly chopped, for topping
Turn on the broiler and set a rack 6 inches from the heat.
Add the eggplant with 2 tablespoons oil, ¾ teaspoon salt and ½ teaspoon pepper in a large bowl, toss to coat and spread it in a single layer on a large baking sheet.
Broil, stirring 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℉ (190℃) degrees.
Add the peppers and garlic with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper to the same big bowl, toss to coat. Spread on another baking sheet in a single layer.
Roast the eggplant, peppers and garlic until they are tender, 35 to 40 minutes. Slip the garlic cloves from their peels and mash them in a small bowl with ¾ teaspoon salt.
Stir in in the remaining 4 tablespoons oil, the vinegar and the pepper flakes and whisk until blended.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain well.
Toss with the vegetables, the mashed roasted garlic, the ricotta and the herbs. Sprinkle more salt and drizzle vinegar to taste. Serve warm.