medium eggplant, cubed
cherry tomatoes, halved
garlic infused olive oil, plus extra for garnish
fresh ricotta cheese
- Preheat oven to 400 degrees F.
- In a medium bowl toss together eggplant, tomatoes and 2 tablespoon of oil. Season with salt and pepper and place on a rimmed baking sheet and bake in oven until browned, about 25 minutes. Remove from oven and set aside.
- Bring a large pot of salted water to a boil and over high heat. Add the pasta; cook until al dente, according to package instructions. Reserve 1/2 cup of the cooking liquid and drain.
- Mix drained pasta, eggplant, tomatoes and the cheese. If mixture seems to thick add reserved cooking liquid. Season with salt and pepper to taste and drizzle remaining oil on top.