Pasta with Roasted Eggplant, Ricotta, and Basil

Preparation

1. Step 1

   Preheat oven to 450°F.

   Step 2

   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.

   Step 3

   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.

   Step 4

   Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.

   Step 5

   Stir in vinegar and roasted eggplant.

   Step 6

   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.