Roasted Eggplant, Pepper and Garlic with Whole Wheat Pasta (#1417)

Pastas Main Vegetarian Healthy
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  • 2 1/4 pounds Eggplant cut into 1/2-inch cubes
  • 6 tablespoons Olive Oil
  • 1 3/4 tsp Kosher Salt
  • 3/4 tsp Black Pepper freshly ground
  • 2 small Sweet Red Bell Peppers seeded and cut into 1/4-inch strips
  • 10 cloves Garlic unpeeled and lightly crushed
  • 1 1/2 tsp Red Wine Vinegar more to taste
  • 1/4 tsp Red Pepper Flakes or more to taste
  • 1/2 pound Pasta whole wheat, like penne or rigatoni
  • 3/4 cup Ricotta Cheese
  • 1 Basil freshly chopped, for topping


  1. Turn on the broiler and set a rack 6 inches from the heat.
  2. Add the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl, toss to coat and spread it in a single layer on a large baking sheet.
  3. Broil, stirring once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes.
  4. Turn off the broiler and heat the oven to 375° f (190° c) degrees.
  5. Add the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same big bowl, toss to coat.
  6. Spread on another baking sheet in a single layer.
  7. Roast the eggplant, peppers and garlic until they are tender, 35 to 40 minutes.
  8. Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt.
  9. Stir in in the remaining 4 tablespoons oil, the vinegar and the pepper flakes and whisk until blended.
  10. Bring a large pot of salted water to a boil.
  11. Cook the pasta according to package directions, drain well.
  12. Toss with the vegetables, the mashed roasted garlic, the ricotta and the herbs.
  13. Sprinkle more salt and drizzle vinegar to taste.
  14. Serve warm.
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