Roasted Eggplant, Mushroom and Tomato Pasta with Ricotta
Photography by Manja Wachsmuth.
Other vegetables can be substituted in this simple but tasty dinner. Try chunks of zucchini, sliced fennel and red capsicums.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon chilli flakes
1 large oval purple eggplant
1 red onion, thinly sliced
250 grams button mushrooms, halved or quartered if large
3 cups roughly chopped fresh tomatoes
4 cups dried penne pasta
small handful flat-leaf parsley or mint, chopped
½ cup ricotta (I used Clevedon Valley Buffalo)
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Combine the oil, garlic, cumin, oregano and chilli flakes in a large bowl. Cut the eggplant into 2 cm pieces and add to the bowl along with the onion and mushrooms and mix to combine well. Tip onto a large lipped baking tray, scraping in any oil left in the bowl. Season generously and roast for 15 minutes, turning everything once. Stir in the tomatoes then roast for a further 15-20 minutes, turning occasionally until everything is tender and golden.
Cook the pasta in plenty of boiling salted water until done to your liking then drain well. Tip into a warm serving bowl and toss with a little olive oil. Tip the eggplant mixture over the pasta along with half the chopped herbs and ricotta. Gently combine then scatter with the remaining ricotta and herbs and a drizzle of olive oil if desired.
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