Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
Preparation
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.
