Radiatori with Roasted Peppers and Eggplant
adapted from the Union Square Cookbook by Danny Meyer and Michael Romano
• 1 eggplant (about 1 pound), peeled
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 2 large sweet bell peppers
• 1 teaspoon minced garlic
• 4 cups tomato sauce (my favorite recipe here)
• 1/4 cup grated Parmesan
• 1 pound Radiatori
• 1/2 cup grated ricotta salata cheese
• 2 tablespoons chopped fresh basil
1. Preheat the broiler. Cook the peppers under the broiler until their skins blacken, turning every few minutes to color evenly. Place charred peppers in a tightly closed paper bag. Peel off the skins, discard the seeds and cut into a 1/2-inch dice. Set aside.
2. Preheat the oven to 400˚F. Place a piece of parchment paper on a baking sheet.
3. Cut the eggplant in half lengthwise, then slice each half lengthwise into thirds. Keep the slices together to retain the original shape of the eggplant (this step helps keep the eggplant from drying out during baking). Slice across the eggplant at 1/2-inch intervals. With a wide spatula, carefully lift the cut eggplant onto the parchment-lined baking sheet. Drizzle eggplant with 1 tablespoon olive oil and season with salt and pepper. Cover with foil and roast in the oven for 45 minutes. When done, the eggplant should be very tender.
4. Bring a large pot of water to a boil and add 1 tablespoon salt.
5. In a medium saucepan, heat the remaining 2 tablespoons of olive oil over low heat. Add the garlic and sauté 1 minute without browning. Add the roasted eggplant and peppers and cook for 1 minute. Stir in the tomato sauce and Parmesan cheese and bring to a simmer.
7. Cook the pasta until al dente and drain. Spoon pasta into bowls and top with sauce, ricotta salata and chopped basil.
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