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

Roasted Peppers with Leeks

  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt

  • Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat. Season with salt.
  • Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.

    Source: Food & Wine Magazine
  • Roasted Pepper Soup

    3 large bell peppers (mixed colors)
    1 large jalapeno
    1 tbsp. olive oil

    1 large onion, chopped
    2 cloves garlic, chopped
    1 small potato, peeled and cut into small pieces
    1/2 tsp. salt
    1/4 tsp. dried thyme
    1/8 tsp. crushed red pepper flakes
    2 1/2 c. vegetable stock
    1 cup milk, buttermilk, or soy milk

    Preheat broiler. Line a baking sheet with tin foil. Seed & cut the peppers & jalapeno in half. Cut a few slits in them to make the pepper halves lay flat. Place in the tin foil. Put in broiler & let roast until charred, 10 - 15 minutes. Remove from broiler & wrap the peppers in the tin foil to steam. Once cooled a bit, remove the peppers from the tin foil pouch & take off the charred skins (I find this easier to do under running water). Chop roughly.

    In a large soup pot, heat the olive oil over medium heat. Add the onion & sauté until tender, about 5 minutes. Add the garlic & let cook for a minute or two. Add the potato, salt, thyme, red pepper flakes and broth. Bring to a boil. Reduce heat & cover then let simmer for about 15 minutes until the potato is tender. Add the chopped peppers & let cook another 5 - 10 minutes. Pureé in a blender or with an immersion blender. Add milk or buttermilk gently heat to serving temperature.



    1 cucumber, halved and seeded, but not peeled 
    2 bell peppers, cored and seeded 
    4 tomatoes 
    1 red or yellow onion 
    3 garlic cloves, minced 
    3 cups tomato juice 
    1/4 cup white wine vinegar 
    1/4 cup good olive oil 
    1/2 tablespoon kosher salt 
    1 teaspoons freshly ground black pepper

    Roughly chop the cucumbers, bell peppers, tomatoes, and onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


    2 1 lb. eggplants, cut into cubes
    1 ¾ teaspoons plus ¾ teaspoon salt, divided
    2 ½ lbs. tomatoes, diced
    5 cloves garlic, crushed and chopped
    ½ teaspoon ground black pepper
    1/3 cup loosely packed, chopped fresh basil
    ¾ cup loosely packed, chopped flat-leaf parsley
    1 ½ lbs. onions, thinly sliced
    3 bell peppers, cored, seeded, and chopped
    2 lbs. zucchini, cut lengthwise and then into ½-inch slices
    1/3 cup dry white wine

    Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.