- 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
- 2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 2 garlic cloves, minced
- 1 medium red bell pepper, sliced thin (about 1 cup)
- 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
- 2 teaspoons balsamic vinegar, or to taste
- 1/2 pound rotelle or ziti
- 1/4 cup ricotta cheese
- 1/4 cup chopped fresh basil leaves
- freshly grated Parmesan cheese to taste
- Preheat oven to 450°F.
- In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
- While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
- Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
- Stir in vinegar and roasted eggplant.
- In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.