Pasta With Sausage Eggplant And Basil Recipes

EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
• In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
• While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
• Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
• Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
• Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.

PASTA WITH EGGPLANT AND BASIL SAUCE

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add bell peppers, onions, eggplant and garlic; sauté until onions are translucent, about 6 minutes. Add 1/2 cup basil, pine nuts, thyme and rosemary and sauté until eggplant softens, about 10 minutes. Mix in broth. Simmer sauce until eggplant is very tender and liquids begin to thicken, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Add penne to sauce in Dutch oven. Toss until sauce coats pasta. Transfer to large bowl. Sprinkle with Parmesan.

PASTA WITH SAUSAGE, EGGPLANT AND BASIL

Steps:

• Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.