Eggplant Pasta in a Cheesy Cream Sauce

This recipe birthed from an abundance of eggplants, and it is a pretty good ease into Fall.  Our basil is nearing the end of its season, and we had leftover ricotta from the lasagna I made for friends. Using summer ingredients, with a warm cream sauce, the recipe is yummy enough for even the most skeptical eater and simple to make!

Ingredients:

• 1 medium eggplant chopped into 2 inch squares or triangles
• 3/4 lb of whole wheat penne pasta
• 1 cup of ricotta cheese
• 1/4 cup of cream or milk (not skim milk)
• 1/2 cup of Pecorino Cheese
• 1 tspn Kosher Salt
• 1 tb freshly ground pepper
• 1/4 cup of chopped fresh basil
• Olive Oil

Directions:

1. Pre-heat the oven to 375.
2. In a roasting pan, throw in the eggplant and mix in some olive oil. Roast the eggplant for 15 minutes, or until the eggplant is cooked.
3. Meanwhile, boil the pasta and cook the penne. Drain the Penne when it is al dente.
4. In a mixing bowl, mix the ricotta, Pecorino, cream, salt, pepper, and 2 tb of olive oil. Stir until smooth.
5. Once the penne is cooked and drained, mix the eggplant, ricotta mixture, and the penne together.
6. Serve each dish with a sprinkling of basil on top.

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