Ingredients:
2 cloves garlic, peeled
1 medium red peppers
1 small eggplants, cut lengthwise in half ( about 1 1/4 lbs)
2 teaspoons olive oil
12 ounces bow tie pasta
4 sun-dried tomatoes
4 ounces mozzarella cheese, but into 1/2 inch dice
1/2 cup heavy cream or 1/2 cup whipping cream
10 medium basil leaves, thinly sliced
1 cup grated parmesan cheese
1/2 cup ricotta cheese
Directions:
Heat covered 4 qt saucepan of salted water to boiling.
Preheat broiler.
Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
Cook pasta in boiling water.
While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.