Eggplant and ricotta pasta

Israel's favorite vegetable--eggplant--is the key ingredient to this easy pasta dish.

By GOURMETKOSHERCOOKING.COM
July 11, 2011 13:03
Pasta with Eggplant, and Bell Pepper.

eggplant bell pepper pasta 311. (photo credit: GOURMETKOSHERCOOKING.COM)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

EGGPLANT AND RICOTTA PASTA

1 (14 ounce) box of pasta, cooked according to the package instructions
2 tablespoons olive oil plus about 1 more tablespoon
1 onion, finely chopped
Pinch of red pepper flakes
1 medium eggplant, peeled, and cut into 1-inch chunks, salt the eggplant and “sweat” it by letting it sit for 30 minutes, then rinse
Pinch of oregano
Salt and pepper to taste
1 28-ounce can plum tomatoes with juice
1 tablespoon honey
1 tablespoon lemon juice
1 cup ricotta cheese

Be the first to know - Join our Facebook page.



1. In a deep pan, warm olive oil over medium heat. Add the onion and the red pepper flakes and cook for 5 minutes.

2. Add the eggplant and a pinch or oregano, salt, pepper and a little more oil. Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes.

3. Stir in the canned tomatoes with juices and the honey and lemon juice. Bring to a boil, then lower heat and simmer with lid ajar for about 35 minutes. Add the cooked pasta. Serve with a scoop of ricotta cheese on top.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR