Baked Pasta with Roasted Eggplant & Grape Tomatoes

I opened the refrigerator tonight to find a container of ricotta cheese, just about to expire, some grape tomatoes and an eggplant. I thought about roasting the tomatoes and putting them over pasta (I also had some fresh basil). A Google search for "roasted grape tomatoes over pasta" brought me to a recipe for Castellane with Mascarpone and Roasted Grape Tomatoes

Almost perfect...I modified the recipe with what I had and created this Baked Pasta with Roasted Eggplant & Grape Tomatoes. It was delicious (if I do say so myself)!

• 1 pint of grape tomatoes or cherry tomatoes, halved lengthwise
• crushed pepper flakes
• 2 TBSP or more of chopped fresh basil
• 1lb of short or shell pasta (I used whole grain cavatappi - or corkscrews - with flax)
• 1 15 oz. container of ricotta cheese
• 1 cup of finely grated Parmigianno-Reggiano (or more)
• 1 medium sized eggplant

1. Slice the eggplant into 1/2 inch disks and slice the tomatoes lengthwise.

2. Line a shallow baking sheet with foil and lightly oil it with olive oil

3. Arrange the tomatoes, cut sides up, and the eggplant in the pan and sprinkle with salt, pepper, red pepper flakes, and the chopped basil. (I actually roasted the tomatoes with the basil in one batch and the eggplant with olive oil in a second batch. The eggplant needs to be turned half way through cooking). Roast in a 400 degree oven for 15-20 minutes until the tomatoes are plump.

4. Take the tomatoes and eggplant out of the oven and allow to cool.

5. Cook pasta until al dente. Reserve 1 cup of the cooking water, drain the pasta well and transfer to a bowl with the eggplant and tomatoes. Mix the reserved water in a small bowl or measuring cup with the ricotta cheese. When smooth pour into the bowl with the pasta, tomatoes, and eggplant. Stir well. Add 1/2 of the parmesan cheese.

6. Lightly oil a 13x9 (3 quart) baking dish. Toss the pasta mixture again and then spoon into the dish. Sprinkle the remaining parmesan over the top. Bake pasta in a 400 degree oven until golden and bubbly, 18-20 minutes.

YUMMY!