Eggplant and Ricotta Spaghetti

Really, this is nothing new.  Eggplant?  Basil?  Tomato?  This is just summer pasta at its best.

As such, this is another one of those meals that I wouldn't really consider making off-season.  Even though I'm sure it would still taste great, the richness of the fresh ingredients is what really makes it sing. 

This also gives me an excuse to tell you all about my latest obsession - Narragansett Creamery's Renaissance Ricotta.  These guys distribute their fantastic cheese at a number of New England stores and markets, but I'm lucky enough to have them come directly to my local farmers market, where it's much more affordable and the friendly, helpful staff always let you try samples.  All of their cheese is amazing, but their ricotta is without contest my favorite.  It's as rich and creamy as your favorite ice cream, but still somehow light and not nearly as bad for you as you might expect - really!  Expect a post coming soon about "things to do with fresh ricotta."

Now someday I'll plan ahead enough to grab some fresh pasta and then we'll really be in business.


Eggplant and Ricotta Spaghetti
Serves 2

1 small eggplant (or 1/2 of a large eggplant)

4-6 oz. pasta of your choice - I went the plain old spaghetti route

1/2 small onion, minced
2 small garlic cloves, minced
1 tomato, diced (I happened to use 2 halves of 2 different heirloom tomatoes, just cause it was prettier that way)
1/4 cup basil, shredded

1/2 cup fresh ricotta
salt and pepper to taste 

parmesan cheese to taste (optional - if you've seasoned this right, you won't be able to imagine adding anything else.  I know.  I can't believe I'm saying this.)

- Preheat oven to 450 degrees.  Start boiling water for pasta.
- Line a baking sheet with foil and grease with olive oil.  
- Dice eggplant into 1/2 inch chunks. Arrange on baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and use a spoon to toss gently.  Bake for 15 to 20 minutes until starting to turn brown.
- When you can in here, mince and dice onions, garlic, tomato, and basil.  Somewhere in here, your water will boil, so you should add your pasta and cook as directed.
- After the eggplant's been cooking for 5 minutes, heat a tablespoon of olive oil in a small saute pan over medium heat.  Add onions and saute for about 7 minutes until turning clear.  
- Add garlic to onions and saute for about 30 seconds.  Add a little salt and pepper to taste.  Add tomatoes and let cook on medium-low, stirring occasionally until pasta and eggplant are both done.  No matter what, give it at least 5 minutes.
- Drain pasta and transfer to a large bowl.
- Add cooked eggplant to tomato mix and stir together.  Let sit for about a minute. Add basil and stir together.  Pour eggplant/tomato/basil mix over pasta and toss together.
- Add ricotta to pasta and fold it into the mix thoroughly. 
- Taste and season accordingly.