Ingredients
2 eggplant, diced into 1/2-inch (1 cm) cubes (6 cups)
6 cups cherry tomatoes, halved
1 vidalia onion, sliced
4 garlic cloves,
1/4 cup extra-virgin olive oil, plus more to garnish
Salt and pepper, to taste
1 pound mafalde pasta or other long pasta
1 cup full-fat ricotta cheese, divided
1 cup fresh basil, roughly chopped
Instructions
- Preheat the oven to 300 degrees Farenheit. Line two baking sheets with parchment paper.
- Toss the eggplant, cherry tomatoes, onion, garlic cloves and olive oil until evenly coated. Spread the vegetables evenly among the baking sheets and place in the oven for 2 hours, rotating halfway through.
- PLace ½ of the roasted vegetables in a blender or food processor and pulse until smooth. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of the pasta water.
- Drain the pasta and toss with the pureed vegetables, ½ cup of ricotta and 2-3 tablespoons of the reserve pasta water. Add the remaining roasted vegetables, the chopped basil and serve with a dollop of fresh ricotta and drizzle of fresh olive oil.
