Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Spiced Eggplant and Roasted Peppers
This recipe is loosely based on the Greek eggplant and pasta dish called pseftopetinos that originates on the island of Lemnos. Eggplant typically is best if it is browned to caramelize some of its natural sugars and develop flavor, but instead of using a skillet on the stovetop, we fire up the broiler and brown the eggplant and onion together on a baking sheet. The heat of the broiler also blooms the spices that season the vegetables. Silky, subtly smoky roasted peppers add color and subtle sweetness that complements the spices. We finish the dish with fresh parsley and creamy ricotta (the cheese is optional, but is a great way to bring together the flavors and textures).
pound short pasta such as gemelli, fusilli or campanelle
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt; cook until just shy of al dente. Reserve about 2 cups of the cooking water, then drain and return the pasta to the pot.