Baked Ziti With Eggplant, Basil and Ricotta

Ingredients

  • black pepper
  • sea salt and fresh grated
  • pecorino cheese
  • grated
  • ½ cup
  • pecorino cheese
  • grated
  • + 41 more ingredients
    • ½ cup
    • ricotta cheese
    • 4 ounces
    • ricotta cheese
    • 4 ounces
    • red wine
    • ½ cup
    • red wine
    • ½ cup
    • fresh basil leaf, torn
    • handful
    • 1 small
    • fresh basil leaf, torn
    • handful
    • 1 small
    • tomatoes, chopped
    • 3
    • tomatoes, chopped
    • 3
    • garlic cloves, chopped
    • 2
    • garlic cloves, chopped
    • 2
    • onion, chopped
    • 1
    • onion, chopped
    • 1
    • eggplant, halved and cut into very thin slices
    • 1
    • eggplant, halved and cut into very thin slices
    • 1
    • light olive oil
    • ¾ cup
    • light olive oil
    • ¾ cup
    • rigatoni pasta
    • 14 ounces
    • rigatoni pasta
    • 14 ounces ziti pasta or 14 ounces
    • rigatoni pasta
    • 14 ounces ziti pasta or 14 ounces

1 Preheat oven to 425°F Cook the pasta according to the package instructions. Drain well and return to the warm pan. 2 Heat the olive oil in a frying pan and when it is hot, but not smoking, cook the eggplant slices in batches for 2 minutes on each side until golden. Remove and place on paper to...

View full recipe at SpringPad

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