This was a *make it again) recipe!
Hope you like it too.
Penne with Eggplant and Ricotta
(adapted from the South Beach Diet website)
Prep time: 15 minutes
Cook time: 25 minutes
4 servings
Ingredients
2 tablespoons extra-virgin olive oil, plus more for pan
1 1/2 pounds eggplant, cut into 1-inch cubes
8 ounces penne
1 small onion, thinly sliced
3 garlic cloves, minced
1 (14.5-ounce) can chopped tomatoes
2 teaspoons balsamic vinegar
1 cup part-skim ricotta cheese
Salt and freshly ground black pepper
¼ t oregano
Instructions
Heat oven to 450°F.
Lightly coat a baking pan with oil. Place eggplant in a bowl, drizzle
with 2 tablespoons oil, season with salt and pepper, toss to coat, and
spread in an even layer on the baking pan. Bake, stirring once, until
eggplant is lightly browned, about 25 minutes.
While eggplant is roasting, cook pasta according to the package
directions.
Meanwhile, heat the remaining oil in a large skillet over medium-high
heat. Add onion and cook, stirring occasionally, until softened,
about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes
with juice and bring to a boil. Reduce heat to medium-low, cover, and
simmer for 3 minutes. Stir in vinegar and oregano. Season to taste
with salt and pepper. Stir in the ricotta.
Drain pasta, place in a large bowl, and add tomato mixture, eggplant.
Toss to combine and serve.
(Can be eaten hot or room temperature)
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Practice safe eating. Always use condiments.