Pasta with Roasted Eggplant, Pepper and Garlic

2 1/4 pounds eggplant, cut into 1/2-inch cubes

7 tablespoons extra virgin olive oil

1 3/4 teaspoons kosher salt

3/4 teaspoon pepper

2 small red bell peppers, seeded and cut into 1/4-inch strips

9 garlic cloves, unpeeled, lightly crushed

1 1/2 teaspoons red wine vinegar, more to taste

3/8 teaspoon red pepper flakes

1/2 pound whole-wheat pasta, like penne or rigatoni

3/4 cup ricotta cheese

Chopped basil or chives.

1. Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.

2. Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and

1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.

3. Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.

4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

Source: NY Times - 10/10