* Exported from MasterCook *

Penne With Eggplant & Ricotta Salata

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant -- diced 1/4"
3 cl Garlic
1 Fresh rosemary sprig --
- finely chopped leaves of
Salt & pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese --
- crumbled

In large pot, bring 4 qt of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tb olive oil over medium
heat. Add eggplant and cook, stirring frequently, until it starts
to soften and brown, about 10 minutes. Add half of garlic and all
the rosemary and cook until the garlic is slightly golden, about
2 minutes. Season with salt & pepper.

In a medium non reactive skillet, heat remaining 3 tb olive oil.
Add tomatoes and cook over high heat, tossing until slightly
softened, about 3 minutes. Stir in remaining garlic and season with
salt & pepper.

Salt the boiling pasta water. Add the penne until al dente about
13 minutes. Drain the pasta and return it to the pot. Add the
ricotta salata and toss. Add the eggplant and toss again. Add the
tomatoes and toss gently. Transfer the pasta to a large warmed bowl
or platter and serve immediately.


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