Preparation :
Preheat the oven to 450F . Cut the eggplants into 1 / 2 ” pieces and put them in a large bowl . Add a portion of the olive oil , a portion of the salt and the black pepper . Mix well . Spread in a single layer on a baking sheet . For best result cover the backing sheet with parchment paper and spread the eggplant pieces on top of it . This would prevent the eggplant from sticking to the backing sheet . Bake for 30 minutes .
Vegetarian Eggplant Pasta Vassilev
Ingredients ( feeds 6 people ):
• 2 large eggplants
• 2 large red tomatoes , peeled and chopped
• 1 sweet or yellow onion , chopped
• 4 garlic cloves , chopped
• 1 large can ( 28 ounce ) of San Marzano peeled tomatoes
• 1 pound of whole wheat penne rigate pasta
• 1 / 4 pound of grated Parmigiano Reggiano
• 1 box of ricotta cheese , 15 oz
• Fresh basil ( 1 bunch ), optionally use dry basil
• 2 Tbsp oregano
• 1 / 4 tsp ground cayenne paper ( optional )
• 2 tsp salt
• 1 tsp ground black pepper
• 1 / 4 cup olive oil
In a large saucepan add the remaining olive oil over medium heat . Add the chopped onion and garlic with some of the remaining salt . Cook until the onion is translucent , add the chopped fresh tomatoes , the remaining salt and the the oregano . Optionally add the ground cayenne paper . Cook for 4-5 minutes , until the tomatoes begin to release some juice . Add the can of tomatoes and chop them if necessary . Cook for 4-5 minutes . Add the roasted eggplant to the sauce . Add about half of the basil . Cook for 4-5 minutes .
Cook the pasta according to the instructions on the package . Drain and add to the sauce in the saucepan . Mix well and remove from the heat . Add the grated Parmesan cheese and mix well .
Spread the mix into a large casserole . Preheat the oven to 400F . Spread the ricotta cheese into a thin layer over the entire top surface of the pasta mixture . Optionally , one can use a second box of ricotta to increase the thickness of the layer to taste . Put the casserole in the preheated oven and cook for 30 minutes . Remove from the oven , let it cool for 15-20 minutes , then spread the second half of the chopped basil on top . Cut into pieces and serve .
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