Spaghetti with Eggplant, Ricotta and Tomatoes

Ingredients

• 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
• Salt
• 5 tablespoons olive oil
• 1 pound spaghetti
• 1 pint cherry tomatoes, quartered
• 1/2 cup finely chopped fresh basil
• 1 small clove garlic, finely chopped
• 1/2 cup grated Parmesan
• Salt and pepper
• 1 1/2 cups ricotta

Preparation

1. 1. Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.
2. 2. Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.
3. 3. Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.