Penne w/ Eggplant & Ricotta Salata
1/4 c Olive oil 2 tb Olive oil 1 lg Eggplant Cut into 1/4 inch Dice 3 md Garlic cloves 1 Finely chopped leaves of 1 fresh rosemary sprig Salt & Pepper 1 pt Cherry tomatoes 1 lb Pen...
Ingredients
- 1/4cup olive oil
- 2tbsp olive oil
- 1large eggplant
- 1finely chopped leaves of
- 1fresh rosemary sprig
- 1lbpenne rigate
- 1/4lbricotta salata cheese,
Directions
- 1
1/4 c Olive oil 2 tb Olive oil 1 lg Eggplant Cut into 1/4 inch Dice 3 md Garlic cloves 1 Finely chopped leaves of 1 fresh rosemary sprig Sal
- 2
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over medium heat
- 3
Add eggplant and cook, stirring frequently, until it starts to soften and brown, about 10 minutes
- 4
Add half of garlic and all the rosemary and cook until the garlic is slightly golden, about 2 minutes
- 5
Season with salt and pepper
- 6
In a medium non reactive skillet, heat remaining three tablespoons of olive oil
- 7
Add tomatoes and cook over high heat, tossing until slightly softened, about three minutes
- 8
Stir in remaining garlic and season with salt and pepper