- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 1 large eggplant
- 1 pound cherry tomatoes
- 1 onion, finely chopped
- 1/4 cup olive oil, plus more to brush eggplant
- 1 cup ricotta cheese
- Parmigiano cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
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- Rinse the eggplant under cold water. Cut into 1/4 inch thick slices. Brush with olive oil. Place the eggplant slices on a hot grill. Flip so that they are lightly golden on both sides. Cut into bite-sized strips. Set aside.
- Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the onion in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into the skillet with the tomatoes.
- Mix in the ricotta. Serve immediately, topped with slices of eggplant and a sprinkle of Parmigiano.
I like Italian airports. Sure, you can wait an hour for your luggage... but you sure can eat well.
There I was, at dreary Malpensa. I had an hour to kill before my flight out of Italy. I needed one last meal. I went to the airport cafeteria and saw the special: Grilled eggplant, cherry tomatoes, fresh cheese, and some bread -- all for 7 euros. Civilized people, I thought.
I haven't forgotten, and thus, this week's Sunday Pasta pays homage to that delicious, light, and healthy (airport!) lunch.