Baked Ziti With Roasted Eggplant And Ricotta Food

BAKED ZITI WITH EGGPLANT AND RICOTTA CHEESE

Steps:

• Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
• Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
• In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.
• In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
• In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.

BAKED ZITI WITH EGGPLANT, BASIL AND RICOTTA

Steps:

• Preheat oven to 425°F Cook the pasta according to the package instructions. Drain well and return to the warm pan.
• Heat the olive oil in a frying pan and when it is hot, but not smoking, cook the eggplant slices in batches for 2 minutes on each side until golden. Remove and place on paper towels. Repeat to cook all of the eggplant. Pour off all but 1 tablespoon of oil from the pan, add the onion and garlic and cook for 2-3 minutes, stirring often. Add the tomatoes, basil, red wine, 1 cup of water, sea salt and black pepper to taste and bring to a boil. Boil for 10 minutes, until you have a thickened sauce. Stir in the eggplant then add to the pasta and stir well.
• Put the mixture in a large baking dish. Spoon the ricotta on top, sprinkle over the pecorino and bake in the preheated oven for 20 minutes until golden and crispy around the edges.
• Enjoy!

BAKED ZITI WITH ROASTED EGGPLANT AND RICOTTA

Steps:

• Preheat oven to 425 degrees F.
• Line a sheet tray with foil then brush the foil generously with olive oil.
• Brush a 9X13 inch casserole dish bottom and sides with olive oil and set aside.
• If using Japanese eggplant, trim ends, leave skin on then cut into one-inch chunks and place into a bowl. If using regular eggplant, trim and peel and then cut into chunks. (Try to avoid cooking a really large regular eggplant as they will require salting the cubes and sitting for an hour to remove bitterness.)
• Add ½ cup of the olive oil, 1 teaspoon of the salt and a half teaspoon of pepper to the bowl with the eggplant and toss to coat. Pour out onto the prepared sheet tray and bake for 30 minutes, tossing them with a spatula half way through.
• Bring a pot of water to a boil.
• While eggplant is cooking, in a large skillet, add remaining olive oil and over medium heat, add onions, garlic and the pepper flakes and cook for three minutes.
• Add the cut-up tomatoes, tomato paste, 2 tablespoons of the basil, the mint, parsley, sugar, remaining salt, remaining pepper and bring to a slow simmer and cook until the pasta is ready on the next step.
• Add salt to the boiling water and add the ziti and cook short of fully cooked. The pasta needs to be a little chewy as it will cook further in the oven. Save three cups of the pasta water and drain the ziti.
• Place the drained ziti back in the pan and hold.
• Thin the sauce down with a cup or more of the pasta water, taste and add more salt and pepper as needed, then pour over the cooked ziti and stir. Add more pasta water as needed to thin down if too thick.
• Stir in all of the ricotta cheese and the remaining 4 tablespoons of the fresh basil.
• Remove the roasted eggplant from the oven and add to the pasta and sauce and gently stir.
• Pour this mixture into the prepared casserole dish.
• Top with the shredded provolone and Parmesan cheese and bake for 30 minutes. The top should get browned and crusty and the center soft and creamy with the pasta perfectly cooked.
• Serve immediately.

ZITI AL MULIGNAN (BAKED PASTA WITH EGGPLANT)

Steps:

• Preheat the oven to 190°C (375°F).
• In a large pot, boil the water.
• When it boils, add the salt and pasta.
• Stir for thirty seconds.
• Boil the pasta for eight minutes and drain.
• Cut the eggplant into 1 cm cubes.
• In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
• Add salt, pepper, and oregano and toss.
• Grate the mozzarella.
• Toss 2/3 of the mozzarella cheese with the eggplant mixture.
• Reserve the other third.
• Using a spoon, flick bits of the ricotta into the bowl.
• Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don't spread the ricotta too much.
• Oil a 23 cm (9 in) square pan.
• When the pasta is cool enough to handle, add it to the bowl and toss quickly.
• Spread the mixture in the baking pan.
• Cover with the tomato sauce.
• Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
• Cover with the remaining mozzarella.
• Cover LOOSELY with a"tent" of tin foil- do not let the foil touch the food!
• Bake for 35 minutes.
• Remove the tin foil and bake for 10 minutes more.
• Rest for 5 to 10 minutes before serving.