*  Exported from  MasterCook  *
 
                     PENNE W/ EGGPLANT & RICOTTA SALATA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Italian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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           Penne rigate
      1/4   lb           Ricotta salata cheese,
                         Crumbled
 
   In large pot, bring 4 quarts of water to a boil for the pasta.
   Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
   medium heat. Add eggplant and cook, stirring frequently, until it
   starts to soften and brown, about 10 minutes.   Add half of garlic
   and all the rosemary and cook until the garlic is slightly golden,
   about 2 minutes. Season with salt and pepper.
   In a medium non reactive skillet, heat remaining three tablespoons of
   olive oil.  Add tomatoes and cook over high heat, tossing until
   slightly softened, about three minutes.  Stir in remaining garlic and
   season with salt and pepper.
   Salt the boiling pasta water.  Add the penne until al dente about 13
   minutes.  Drain the pasta and return it to the pot.  Add the ricotta
   salata and toss.  Add the eggplant and toss again.  Add the tomatoes
   and toss gently.  Transfer the pasta to a large warmed bowl or
   platter and serve immediately.
  
 
 
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