Add the onions, bell pepper, and , 4. the balsamic vinegar on the pasta right Step 2 Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Preheat the oven to 350F (180C). 1 recipe Roasted Eggplant 3 tablespoons golden raisins 3 tablespoons sherry vinegar 2 tablespoons capers 2 tablespoons extra-virgin olive oil medium yellow onion, chopped 1 celery stalk, diced 1 red bell pepper, stemmed, seeded, and diced teaspoon sea salt 1 tablespoon tomato paste 3 garlic cloves, grated Meanwhile, Bring a large pot of salt of water to a boil. Be the first to leave one. Each number corresponds to the numbered written steps below. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Add diced eggplant and saut for 3-4 minutes. Heat oil over medium-high heat in a large Dutch oven or wide, deep saut pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Instructions. Add all ingredients or a few that you'd like to add to your shopping list: 1/2 cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), 1/3 cup finely chopped shallot (about 1 small shallot), 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces), (must subscribe to nutrition calculator to use this feature), Fine Tune Ingredient Matches for Even More Accurate Nutrition, New Orleans Gumbo with Shrimp and Sausage. Season and repeat. Directions. Divide among shallow bowls, top with ricotta and torn basil, and serve immediately. Toggle navigation. We're sorry, we're not quite ready! This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. If you love us? eggplant caponata pasta with ricotta and basil. Also browned a pound of ground lamb and added that as well. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. While the eggplant cooks, bring pasta water to a boil and cook until al dente. crabapple vs cherry tree / a thunderstorm is a connection between what two spheres / a thunderstorm is a connection between what two spheres All rights reserved, 1. Adding hot or sweet italian sausae really spices it up and makes it delicious. Cook spaghetti as package label directs until al dente, about 8 minutes. Cut a slice off the base so the eggplant stands steady. Weve helped you locate this recipe but for the full instructions you need to go to its original source. Bring a large pot of salted water to a boil over high heat. salt, sugar to taste. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into -inch cubes, cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Fall Pastas Youll Want to Make All Season Long. A bright and punchy side thats as good enjoyed right away, after a few hours, or even chilled. This traditional Sicilian pasta dish features the fresh flavors of eggplant, basil, garlic, and , 264 Show detail Preview View more, Easy to make snacks without cooking healthy snack ideas, Slow cooker red beans amp sausage recipe. (You might not use all the pasta water.). Cook for about 10 minutes, until vegetables are soft. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste Spread the oil coated eggplant on the baking sheet and bake for about 20-30 minutes or until they start to turn golden brown. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. 2020 FoodRecipesGlobal.com. I'm usually at a loss with eggplant, and I found this dish a nice way to prepare it. (Eggplant should brown and tenderize but still maintain its shape.) In a large nonstick skillet, heat cup olive oil over medium-high. Toss in a large bowl with 2 tablespoons coarse salt. Add the remaining 2 tablespoons oil to the skillet and reduce the heat to medium. Step 3. My 3 1/2 year-old and 15 month-old sons With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. butterfly pea flower vodka cocktail Anasayfa; aware super theatre parking. Also extra garlic, a little more ricotta and a splash more balsamic! Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. instead of fresh. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. (You might not use all the pasta water.). Heat another 1/4 cup oil, then add remaining eggplant; season and repeat. Press cancel. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. Dump into a colander and let drain for 1 hour. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste and season your eggplant mixture with salt and . 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Instructions. Install the Meal Planner Pro Recipe Clipper to save all of your favorite online recipes! Search https://www.copymethat.com/r/UP9Oz1fnk/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Can substitute burrata cheese for ricotta cheese, and shaped pasta of your choice for orecchiette pasta. I used canned tomatoes instead of fresh, A great one-dish meal/, 2023 Cond Nast. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. To make the eggplant shell into a container you need to hollow it out, leaving a 1-centimeter thickness all around the shell edge and bottom. for flavor & texture. Be the first to leave one. each salt and pepper, adding cooking water as necessary to moisten. had seconds, although I am not sure if I will I finished with capers, a little Celebrate Sicilian culinary tradition in a Slow Food trattoria. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Very disappointing. packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish 2 tablespoons red wine vinegar 1 cup fresh ricotta or burrata (about 8 ounces) 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes. All rights reserved. Remove most the strings from the celery. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into -inch cubes, cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Fall Pastas Youll Want to Make All Season Long. Yum! Pre-heat the oven, lightly grease a medium baking dish. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant has browned and the pepper has softened. In a large skillet saut onions in olive oil until cooked through and lightly browned. Step 3. NYT Cooking is a subscription service of The New York Times. w/o it its not thats grand, needs a lil more spice! (Eggplant should be brown and tender but still maintain its shape.) and used canned whole Italian tomatoes This was delicious and When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplant, cut into -inch cubes, about 2 cups, packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, Eggplant Caponata Pasta with Basil and Ricotta. Posted on 2/28/2023 12:00:00 AM in The Buzz. Heat another cup oil, then add remaining eggplant. Peel and roughly chop the onion. (Eggplant should brown and tenderize but still maintain its shape.) Adjust to pressure-cook on high for 45 minutes. As everyone stated, this sauce was pretty Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Bring a large pot of salted water to a boil over high heat. Subscriber benefit: give recipes to anyone. Subscribe now for full access. Also added some wine Highly-rated with four , Dinner 209 Show detail Preview View more, Web Recipe: Sicilian Pasta alla Norma. * Percent Daily Values are based on a 2,000 calorie diet. Cut the eggplant into1-inch cubes. Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. Pour , Easy to make snacks without cooking healthy snack ideas, Eggplant Caponata Pasta With Ricotta And Basil Recipes. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). 2 tablespoons granulated sugar. Note: The information shown is Edamams estimate based on available ingredients and preparation. Add the celery and onions and cook until soft, about 5 minutes. Great recipeI had garden fresh eggplant, tomato, and basilthe fresh flavor of all was what I was hoping for and was not disappointed so good Great vegetarian recipe, flavorful and healthy. June 14, 2022; park city pickleball tournament . It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. make it again. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Adjust for medium heat; add oil. Add the remaining 2 tablespoons oil to the skillet and reduce the heat to medium. Ingredients Kosher salt and black pepper cup raisins, preferably yellow 2 tablespoons granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) Share . This recipe does not currently have any reviews. Cook spaghetti as package label directs until al dente, about 8 minutes. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Season with a pinch of kosher salt and black pepper. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. by | Jun 15, 2022 | is brian bellows in the hall of fame | ukraine to poland distance | Jun 15, 2022 | is brian bellows in the hall of fame | ukraine to poland distance I way upped the garlic and basil because I'm fans of both and I probably added more ricotta (didn't measure). Subscribe now for full access. Each town, village, even mountain, has its own specialties and traditional dishes mirroring the land, season and ancestral heritage. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Really good, added a hot banana pepper For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little. Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, , 2. How would you rate Pasta with Roasted Eggplant, Ricotta, and Basil? For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little. Season and repeat. You can donate via Paypal to us to maintain and develop! Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. eggplant caponata pasta with ricotta and basil. Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Bake for approximately 20 minutes or until the ricotta cheese is soft and golden. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. NYT Cooking is a subscription service of The New York Times. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. some tomato paste, a 1/2 cup of boiled (Soups) Insalate (Salads) Side Pasta In Sauce House Made Pasta Specials Meat,Fish & Chicken Contorni (Sides) Coal Fired Pizza Classic Calzones or Stromboli Sandwich . at that step. Lock lid; close pressure-release valve. 350 gr eggplants 100 gr ricotta 50 gr capers 400 gr pasta basil 80 gr sundried tomatoes Metric- US Customary Procedure Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Heat another cup oil, then add remaining eggplant. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. extra ricotta and some toasted pine nuts. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Season with salt and pepper. . Add eggplant mixture, pasta and cup reserved pasta water to the pot. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. In a small bowl mix together ricotta cheese and egg. Transfer to a large bowl. Heat 2 tablespoons of the canola oil in a large saute pan. https://www.copymethat.com/r/krxC2O1Ii/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Ad Choices, Pasta with Roasted Eggplant, Ricotta, and Basil, 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups), 1 medium onion, chopped fine (about 1 cup), 1 medium red bell pepper, sliced thin (about 1 cup), 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4), 2 teaspoons balsamic vinegar, or to taste. Summer Squash Pasta With Just Enough Anchovies. In addition to using what the recipe called for, we added about 6 more cloves of garlic. Method: Smash garlic cloves and soak in 1 tbsp olive oil. 3 tablespoons drained brined capers. Add. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. 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. Add the olives, tomato paste, vinegar, sugar, and oregano. Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. If you click a merchant link and buy a product or service on their website, we may be paid a fee by the merchant. Wash and dry the eggplants. In a large skillet, heat 2 T olive oil over medium-high. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Pop one of these pasta bakes in the oven for a creamy and satisfying dinner tonight. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Add garlic; cook 1 minute longer. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Delicious and highly Basil, Olive Oil, Balsamic Drizzle. It should not be considered a substitute for a professional nutritionists advice. To revisit this recipe, visit My Account, then View saved recipes. body positive tiktok accounts; tough guise 2 summary sparknotes; tracking polls quizlet Web Add eggplant mixture, pasta and cup reserved pasta water to the pot. A wonderful pasta dish with plenty of vegetables. Add another 2 tablespoons olive oil to the skillet and reduce the heat to medium. Season generously with salt and pepper. Cook for about 5 to 7 minutes, tossing regularly until softened. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. this is a great mid-week dish. reccomended for an easy, tasty meal. Toss with ricotta and serve immediately. Ceasar Salad. Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts. It's not the best thing I've ever eaten, but its good. - unless called for in significant quantity. Leave a Private Note on this recipe and see it here. There arent any notes yet. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. bland, so I added 5 more cloves of garlic, Place in a colander and cover with about 3-4 handfuls of sea salt. Season generously with salt and pepper. Serve with fusilli lunghi, the long spirals of pasta. not the flavor points I like, I added some lemon juice to cut the sweetness and next time will add some toasted pine nuts. I added sweet Italian chicken sausage, extra basil, and parsley and rosemary from the garden. definitely a keeper. Thank you! If you're looking for the oversatured flavor of Olive Garden-esque Italian then you probably won't like this, but if you're looking for a good way to use up fresh veggies and eat fairly healthy then I think it's a good recipe. Pat dry and cut into 1" pieces. It is a good dish and I'll probably make it again. Please wait a few seconds and try again. Your Daily Values may be higher or lower depending on your calorie needs. Transfer to a large bowl. Menu. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. While the eggplant cooks, add the pasta to the boiling water and cook until al dente. very good, but DO NOT forget to add the balsamic. 1 week ago nytimes.cf Show details . Cut the eggplant into cubes with the skin. Put a lid on if required; In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Use enough oil to coat all the pieces. https://www.copymethat.com/r/tWZ3J815u/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil, No one who cooks, cooks alone. Too much squash on your hands? 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) cup pine nuts. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). Shubhra Mohanty June 09, 2022. Note: The information shown is Edamams estimate based on available ingredients and preparation. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Wheres the full recipe - why can I only see the ingredients? chopped basil, some italian seasoning and Perfect "summer harvest" There arent any notes yet. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. Trim the stems from the eggplants. Preheat the oven to 350F / 180C. Reserve 1 cup pasta water, then drain pasta. 2 tablespoons granulated sugar. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. My guy liked it and Transfer eggplant gently gently into a colander (but do not rinse), then squeeze lightly with a paper towel. Line a baking tray with some parchment paper. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Eggplant Caponata Pasta With Ricotta and Basil, Roasted Tomato, Mozzarella and Pesto Calzones. the Website for Martin Smith Creations Limited . Before following, please give yourself a name for others to see. Step 2 In a jelly-roll pan toss eggplant with 1 tablespoon oil. Romaine, House-made croutons . When hot, add diced eggplant, red onion, and bell pepper. Season generously with salt and pepper. June 9, 2022; eggplant caponata pasta with ricotta and basil . Remove the eggplant and tomatoes from the heat and cut into dice. Heat the olive oil in a saute pan over medium heat; add the garlic and quickly cook for 30 seconds, taking care not to burn. 3 tablespoons drained brined capers. Always check the publication for a full list of ingredients. I have made this recipe many times. Place the eggplants on paper towel to dry off the excess moisture, and toss them in the oil to coat. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Please wait a few seconds and try again. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. The recipe took way too long to prepare and it was marginal at best. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling. 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. Add broth, tomato puree, cheese rind and seasonings. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Heat a pan, add the garlic flavoured . Transfer to a large bowl. Order Eggplant Caponata online from Marcello's Coal Fired Restaurant & Pizza. 1/4 cup ricotta cheese 1/4 cup chopped fresh basil leaves freshly grated Parmesan cheese to taste Step 1 Preheat oven to 450F. Divide Medium 195 Show detail Preview View more Ingredients Kosher salt and black pepper 1/3 cup raisins, preferably yellow 2 tablespoons granulated sugar 1/2 cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) 1/3 cup finely chopped shallot (about 1 small shallot) Fine Tune Ingredient Matches for Even More Accurate Nutrition (must subscribe to nutrition calculator to use this feature). (Eggplant should brown and tenderize but still maintain its shape.) oil and 1/2 tsp. Place all the cut eggplant into a large glass bowl and toss with a cup of olive oil, a tsp of kosher salt and a tsp of black pepper. We're sorry, we're not quite ready! Pass with additional olive oil for drizzling, if desired. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Rinse the eggplant under cool running water, drain thoroughly and . At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. And you have a search engine for ALL your recipes! Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Only 5 books can be added to your Bookshelf. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. . Before following, please give yourself a name for others to see. Leave a Private Note on this recipe and see it here. This recipe has been indexed by an Eat Your Books Member. welcome taste with the pasta after all the Subscriber benefit: give recipes to anyone. Place all the cut eggplant into a large glass bowl and toss with a cup of olive oil, a tsp of kosher salt and a tsp of black pepper. This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.