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Spaghetti with Roasted Eggplant, Ricotta, and Tomatoes
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Submitted by:
Jimmy |
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This is a great and very filling pasta dish. Roasted eggplant has a great taste along with the cheese and tomatoes. |
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INGREDIENTS:
- 1 pound(s) , Spaghetti Cooked
- 4 cup(s) , Eggplant Peeled, Diced, and Soaked in Water with 1 tsp. of Salt
- 2 tablespoon(s) , Garlic Chopped Fine
- 1 medium , Onion Chopped
- 1 medium , Red Bell Pepper Julienned
- 1/2 pound(s) , Roma Tomatoes Seeded and Chopped
- 2 tablespoon(s) , Balsamic Vinegar
- 1/4 cup(s) , Ricotta Cheese
- 1/4 cup(s) , Fresh Basil Chopped
- 2 tablespoon(s) , Parmesan Cheese
- 0 to taste , Salt and Pepper
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| Instructions: |
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Drain the eggplant and place it on a flat pan. Season the eggplant and place in a preheated oven at 450 degrees, stirring occasionally, until golden and tender. While the eggplant is roasting, heat the oil in a skillet. Add the garlic, onions and red peppers, Cook until soft Add the tomatoes and simmer 10 minutes, Stir in the vinegar and roasted eggplant. Cook the pasta and drain well, reserving 2 cups of the cooking water. Place the cooked spaghetti in a large bowl. Toss with the sauce, ricotta, basil and parmesan. Season to taste with salt and black pepper, adding enough cooking liquid to reach the desired consistency. Serve immediately. |
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