Penne with Eggplant and Ricotta

Penne with Eggplant and Ricotta (adapted from the South Beach Diet website)

Prep time: 15 minutes Cook time: 25 minutes 4 servings Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan 1 1/2 pounds eggplant, cut into 1-inch cubes 8 ounces penne 1 small onion, thinly sliced 3 garlic cloves, minced 1 (14.5-ounce) can chopped tomatoes 2 teaspoons balsamic vinegar 1 cup part-skim ricotta cheese Salt and freshly ground black pepper ¹ t oregano

Instructions Heat oven to 450¡F.

Lightly coat a baking pan with oil. Place eggplant in a bowl, drizzle with 2 tablespoons oil, season with salt and pepper, toss to coat, and spread in an even layer on the baking pan. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.

While eggplant is roasting, cook pasta according to the package directions. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and oregano. Season to taste with salt and pepper. Stir in the ricotta.

Drain pasta, place in a large bowl, and add tomato mixture, eggplant. Toss to combine and serve.

(Can be eaten hot or room temperature)

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Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.