Pesto Pasta-Stuffed Eggplant With Rustic Tomato Sauce
Makes 4 servings
2 medium firm globe eggplants Olive oil
Sea salt Freshly ground black pepper 4 ounces angel hair pasta
⁄2 cup pesto, plus
1
2 tablespoons, divided use (recipe above) 3 large ripe tomatoes, finely chopped (about 3 cups) 1 tablespoon capers
2 large garlic cloves, minced
1⁄3 cup fresh basil leaves
1 cup pasta sauce, divided use (use your favorite jarred or homemade sauce) 1 cup ricotta
1⁄3 cup shredded mozzarella
1⁄4 cup grated Parmesan
Preheat the oven to
425 degrees.
Cut off the tops and bottoms of the eggplant. Stand the eggplant bottom down and carefully make a thin cut, slicing away the skin. Repeat on the opposite side (this exposes the flesh on the first and last usable slices). Slice the eggplant from top to bottom to get 8 planks from each eggplant. Tip: Score the center, make three evenly spaced scored marks on either side of the center mark, then slice down, using the scored cuts as guides.
Line two baking sheets with parchment paper. Brush both sides of each eggplant slice with olive oil, arranging the pieces on the baking sheets. Season each side with salt and pepper. Roast for 15 to 18 minutes, flipping the eggplant halfway through roasting so the slices cook evenly. Remove from the oven when tender, then lower the temperature to 350 degrees.
While waiting for the eggplant to roast, boil and cook the pasta to al dente according to package directions (better to be a little undercooked than over, as the pasta will finish cooking when baked). Immediately drain when it’s ready, rinsing with cold water to stop the cooking. Transfer to a bowl, tossing with 1⁄2 cup pesto; set aside.
While the pasta is cooking, add the tomatoes, capers, garlic and basil to a bowl, tossing with 2 tablespoons of olive oil. Add 1⁄2 cup of pasta sauce. Stir well to combine and season with salt and pepper to taste; set aside.
Combine the ricotta, the reserved 2 tablespoons of pesto, the mozzarella and Parmesan in a small bowl. Season with salt and pepper to taste; set aside.
To assemble, spread the reserved 1⁄2 cup of pasta sauce (not the one with the fresh tomatoes) on the bottom of a casserole or lasagna pan (about 9- by 13-inch). Place a slice of eggplant on your work surface. Spread a tablespoon of the ricotta mixture at the fat end, stopping at the middle. Bundle a tablespoon or two of the pasta with your fingers, folding and bunching it up, then place the pasta bundle on top of the ricotta, close to the bottom edge of the eggplant slice. Starting at the pasta and ricotta end, roll the eggplant, catching whatever pasta spills out and pushing it back into the roll. Place seamside down in the prepared baking dish. Repeat with the remaining slices. Finish by topping each rolled bundle with 2 tablespoons of the fresh tomato mixture. Bake the eggplant for 15 minutes. Let stand for 5 minutes before serving with a side salad.