(Soups) Insalate (Salads) Side Pasta In Sauce House Made Pasta Specials Meat,Fish & Chicken Contorni (Sides) Coal Fired Pizza Classic Calzones or Stromboli Sandwich . Step 2 Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. w/o it its not thats grand, needs a lil more spice! Transfer to a large bowl. for flavor & texture. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). some tomato paste, a 1/2 cup of boiled June 14, 2022; park city pickleball tournament . Place in a colander and cover with about 3-4 handfuls of sea salt. Heat the olive oil in a saute pan over medium heat; add the garlic and quickly cook for 30 seconds, taking care not to burn. Add another 2 tablespoons olive oil to the skillet and reduce the heat to medium. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. Add eggplant mixture, pasta and cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. 1/4 cup ricotta cheese 1/4 cup chopped fresh basil leaves freshly grated Parmesan cheese to taste Step 1 Preheat oven to 450F. Season with a pinch of kosher salt and black pepper. Laurie Colwin. Divide among shallow bowls, top with ricotta and torn basil, and serve immediately. Instructions. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplant, cut into -inch cubes, about 2 cups, packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, Eggplant Caponata Pasta with Basil and Ricotta. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Season and repeat. It's not the best thing I've ever eaten, but its good. I think the key with dishes like this is to get nice fresh ingredients and revel in the actual vegetable-y taste of it. Divide among shallow. Wash and dry the eggplants. 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes. Pasta with Roasted Eggplant, Ricotta, and Basil - Epicurious Grilled Eggplant Caponata Bruschetta with Ricotta Salata - Food Network before serving. Cook for about 5 to 7 minutes, tossing regularly until softened. In a large skillet saut onions in olive oil until cooked through and lightly browned. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Leave a Private Note on this recipe and see it here. EYB; . eggplant caponata pasta with ricotta and basil. Eggplant Caponata Pasta With Ricotta and Basil Recipe Adjust to pressure-cook on high for 45 minutes. Install the Meal Planner Pro Recipe Clipper to save all of your favorite online recipes! 2 tablespoons granulated sugar. Cook spaghetti as package label directs until al dente, about 8 minutes. Toss with ricotta and serve immediately. Add. eggplant caponata pasta with ricotta and basil - HAZ Rental Center Pass with additional olive oil for drizzling, if desired. Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes. make it again. Order Eggplant Caponata online from Marcello's Coal Fired Restaurant & Pizza. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Eggplant Caponata Pasta With Ricotta and Basil, Roasted Tomato, Mozzarella and Pesto Calzones. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. and used canned whole Italian tomatoes Eggplant Caponata Pasta with Ricotta and Basil | Coeur Chocolat | Copy Note: The information shown is Edamams estimate based on available ingredients and preparation. Remove the tops and discard. at that step. Reserve 1 cup pasta water, then drain pasta. Eggplant Caponata Pasta With Ricotta And Basil Recipes Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Remove most the strings from the celery. Please wait a few seconds and try again. oil and 1/2 tsp. Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, , 2. Cut a slice off the base so the eggplant stands steady. Be the first to leave one. Transfer eggplant gently gently into a colander (but do not rinse), then squeeze lightly with a paper towel. this is a great mid-week dish. In a large nonstick skillet, heat cup olive oil over medium-high. It should not be considered a substitute for a professional nutritionists advice. My 3 1/2 year-old and 15 month-old sons An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Adding hot or sweet italian sausae really spices it up and makes it delicious. Add the celery and onions and cook until soft, about 5 minutes. Adjust for medium heat; add oil. Celebrate Sicilian culinary tradition in a Slow Food trattoria. Pass with additional olive oil for drizzling, if desired. We're sorry, we're not quite ready! Arrange on greased pan and roast at 200C for 30 mins. Add the raisins, sugar, 2 tsp salt and 1 cup water to a small saucepan. Posted on 2/28/2023 12:00:00 AM in The Buzz. 3 tablespoons drained brined capers. Eggplant Caponata Pasta With Ricotta And Basil Recipes Eggplant Caponata Pasta With Ricotta and Basil Recipe Heat another 2 T olive oil, then add remaining eggplant; season and repeat. Prepare the eggplant. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. It should not be considered a substitute for a professional nutritionists advice. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. Spaghetti with Eggplant, Ricotta and Tomatoes - MyRecipes eggplant caponata pasta with ricotta and basil. Heat a pan, add the garlic flavoured . Please wait a few seconds and try again. Also added some wine Line a baking tray with some parchment paper. Bring a large pot of salted water to a boil over high heat. How would you rate Pasta with Roasted Eggplant, Ricotta, and Basil? The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. The recipe took way too long to prepare and it was marginal at best. Add the olives, tomato paste, vinegar, sugar, and oregano. (You might not use all the pasta water.). cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). Highly-rated with four , Dinner 209 Show detail Preview View more, Web Recipe: Sicilian Pasta alla Norma. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Subscriber benefit: give recipes to anyone. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. (Eggplant should brown and tenderize but still maintain its shape.) 20 Creamy Pasta Bakes You'll Want to Make Forever. Homemade Eggplant Caponata Recipe - Well Seasoned Studio When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. Subscriber benefit: give recipes to anyone. Saut the eggplant. To make the eggplant shell into a container you need to hollow it out, leaving a 1-centimeter thickness all around the shell edge and bottom. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste Place filling in the baking dish and top with the ricotta cheese topping, sprinkle with the Parmesan cheese. Very disappointing. Instructions. Much more flavor! Season with salt and pepper. A wonderful pasta dish with plenty of vegetables. <b>Eggplant . Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. (Eggplant should be brown and tender but still maintain its shape.) Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Add another 2 tablespoons oil to the skillet and reduce the heat to medium. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Step 3. Cook the onion, capers, garlic and red-pepper flakes, stirring frequently, until the onion is tender, 2 to 3 minutes. liked it, which in my mind makes a success! Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. eggplant caponata pasta with ricotta and basil Add the onions, bell pepper, and celery. Add the onions, bell pepper, and , 4. Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast. eggplant caponata pasta with ricotta and basil. Press cancel. Step 3. very good, but DO NOT forget to add the balsamic. butterfly pea flower vodka cocktail Anasayfa; aware super theatre parking. Reserve 1 cup pasta water, then drain pasta. This was delicious and pasta dish. https://www.copymethat.com/r/krxC2O1Ii/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Too much squash on your hands? Add garlic; cook 1 minute longer. NYT Cooking is a subscription service of The New York Times. eggplant caponata pasta with ricotta and basil. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Toggle navigation. Eggplant Caponata Pasta with Basil and Ricotta cup raisins, preferably yellow 1 tablespoon granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplant, cut into -inch cubes, about 2 cups 12 ounces small pasta cup finely chopped onion 3 tablespoons drained brined capers 2 garlic cloves, finely chopped Ad Choices, Pasta with Roasted Eggplant, Ricotta, and Basil, 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups), 1 medium onion, chopped fine (about 1 cup), 1 medium red bell pepper, sliced thin (about 1 cup), 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4), 2 teaspoons balsamic vinegar, or to taste. welcome taste with the pasta after all the $13.00. Peel and roughly chop the onion. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin , 3. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste and season your eggplant mixture with salt and . Cook, stirring, until. eggplant caponata pasta with ricotta and basil In a large nonstick skillet, heat cup olive oil over medium-high. Rinse the eggplant under cool running water, drain thoroughly and . The eggplant blends nicely into the sauce and overall the dish is pretty healthy. Bring to a boil and let cook about 2 minutes, then cover and set aside. We're sorry, we're not quite ready! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Bake for approximately 20 minutes or until the ricotta cheese is soft and golden. Eggplant Caponata Pasta With Ricotta and Basil I way upped the garlic and basil because I'm fans of both and I probably added more ricotta (didn't measure). Please wait a few seconds and try again. eggplant caponata pasta with ricotta and basil Eggplant Caponata Pasta with Ricotta and Basil cooking.nytimes.com Jessica F Ingredients Kosher salt and black pepper cup raisins, preferably yellow 2 tablespoons granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes not the flavor points I like, I added some lemon juice to cut the sweetness and next time will add some toasted pine nuts. Before following, please give yourself a name for others to see. Heat another cup oil, then add remaining eggplant. Season generously with salt and pepper. Divide among shallow bowls, top with ricotta and torn basil, and serve immediately. Pop one of these pasta bakes in the oven for a creamy and satisfying dinner tonight. Lock lid; close pressure-release valve. Add eggplant mixture, pasta and cup reserved pasta water to the pot. Season generously with salt and pepper. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. When hot, add diced eggplant, red onion, and bell pepper. I finished with capers, a little Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts. Add the remaining 2 tablespoons oil to the skillet and reduce the heat to medium. Romaine, House-made croutons . eggplant caponata pasta with ricotta and basil. Preheat oven to 375 degrees F. Place crostini on sheet tray and brush each one with olive oil, season with salt and pepper. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes. Use enough oil to coat all the pieces. All rights reserved. i enjoy the way in which this recipe looks i eaten it before with my children most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you should test it i guarantee you whatever you should this its very tasty, classifieds uk. Pat dry and cut into 1" pieces. While the eggplant cooks, add the pasta to the boiling water and cook until al dente. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. definitely a keeper. Reserve 1 cup pasta water, then drain pasta. We're sorry, we're not quite ready! Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Ingredients Kosher salt and black pepper cup raisins, preferably yellow 2 tablespoons granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) June 9, 2022; eggplant caponata pasta with ricotta and basil . A bright and punchy side thats as good enjoyed right away, after a few hours, or even chilled. Bake until lightly browned, remove from oven, let cool. https://www.copymethat.com/r/UP9Oz1fnk/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Prepare the other ingredients. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Meanwhile, Bring a large pot of salt of water to a boil. Preheat the oven to 350F (180C). reccomended for an easy, tasty meal. In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. Transfer to a large bowl. Web Add eggplant mixture, pasta and cup reserved pasta water to the pot. Each town, village, even mountain, has its own specialties and traditional dishes mirroring the land, season and ancestral heritage. Can substitute burrata cheese for ricotta cheese, and shaped pasta of your choice for orecchiette pasta. 2020 FoodRecipesGlobal.com. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Easy Caponata Recipe, Sicilian-Style | The Mediterranean Dish Heat another cup oil, then add remaining eggplant. Season again with salt and pepper. Note: The information shown is Edamams estimate based on available ingredients and preparation. * Percent Daily Values are based on a 2,000 calorie diet. 1 recipe Roasted Eggplant 3 tablespoons golden raisins 3 tablespoons sherry vinegar 2 tablespoons capers 2 tablespoons extra-virgin olive oil medium yellow onion, chopped 1 celery stalk, diced 1 red bell pepper, stemmed, seeded, and diced teaspoon sea salt 1 tablespoon tomato paste 3 garlic cloves, grated the Website for Martin Smith Creations Limited . Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Cut the eggplant into1-inch cubes. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Search Method: Smash garlic cloves and soak in 1 tbsp olive oil. Thank you! additional ingredients. Heat 2 tablespoons of extra virgin olive oil in a large skillet. packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish 2 tablespoons red wine vinegar 1 cup fresh ricotta or burrata (about 8 ounces) What to eat and drink in Sicily I would definitely add more garlic to the mix, but altogether this was tasty, satisfying, and not difficult to make. Step 2 In a jelly-roll pan toss eggplant with 1 tablespoon oil. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. 3 tablespoons drained brined capers. Cut the eggplant into cubes with the skin. Eggplant Caponata Recipe - Love and Lemons Eggplant Caponata Pasta with Ricotta and Basil | Bev | Copy Me That (Eggplant should brown and tenderize but still maintain its shape.) The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. All rights reserved, 1. Eggplant Caponata Pasta with Basil and Ricotta - Broad Branch Farm body positive tiktok accounts; tough guise 2 summary sparknotes; tracking polls quizlet In a large skillet, heat 2 T olive oil over medium-high. . Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Put a lid on if required; In the meanwhile, cook the pasta and take it out of the water when it's really al dente. In addition to using what the recipe called for, we added about 6 more cloves of garlic. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Weve helped you locate this recipe but for the full instructions you need to go to its original source. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the remaining 2 tablespoons oil to the skillet and reduce the heat to medium. 1 week ago nytimes.cf Show details . Pour , Easy to make snacks without cooking healthy snack ideas, Eggplant Caponata Pasta With Ricotta And Basil Recipes. Really good, added a hot banana pepper Be the first to leave one. 350 gr eggplants 100 gr ricotta 50 gr capers 400 gr pasta basil 80 gr sundried tomatoes Metric- US Customary Procedure Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Directions. Heat 2 tablespoons of the canola oil in a large saute pan. (You might not use all the pasta water.). had seconds, although I am not sure if I will bland, so I added 5 more cloves of garlic, This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling. Ziti with Roasted Eggplant and Ricotta Cheese - Lidia Italian Ricotta Eggplant Casserole - An Italian in my Kitchen 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) cup pine nuts. Deglaze with red wine vinegar. Eggplant Caponata Pasta With Ricotta and Basil Add diced eggplant and saut for 3-4 minutes. Eggplant Caponata Ricotta | Galbani Cheese And you have a search engine for ALL your recipes! My guy liked it and Eggplant Caponata With Raisins Recipe - Sip and Feast With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad. eggplant caponata pasta with ricotta and basil Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. Recipe: Eggplant Caponata Sandwiches with Mozzarella & Basil - unless called for in significant quantity. While the eggplant cooks, bring pasta water to a boil and cook until al dente. the balsamic vinegar on the pasta right Subscribe now for full access. Subscribe now for full access. each salt and pepper, adding cooking water as necessary to moisten. Heat another 1/4 cup oil, then add remaining eggplant; season and repeat. I have made this recipe many times. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Also browned a pound of ground lamb and added that as well. The ricotta was a A great one-dish meal/, 2023 Cond Nast. I added sweet Italian chicken sausage, extra basil, and parsley and rosemary from the garden. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Golden raisins would have been good too. Cut eggplant into 1" rounds, apply salt and rest for 20 mins to allow water to drain out. (Eggplant should brown and tenderize but still maintain its shape.) This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious. Divide Medium 195 Show detail Preview View more This recipe does not currently have any reviews. This traditional Sicilian pasta dish features the fresh flavors of eggplant, basil, garlic, and , 264 Show detail Preview View more, Easy to make snacks without cooking healthy snack ideas, Slow cooker red beans amp sausage recipe. chopped basil, some italian seasoning and cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into -inch cubes, cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Fall Pastas Youll Want to Make All Season Long. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. Always check the publication for a full list of ingredients. Dump into a colander and let drain for 1 hour. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. 2 tablespoons granulated sugar. While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Cook for about 10 minutes, until vegetables are soft. Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. cup plus 2 tablespoons olive oil, plus more if desired. Drain pasta, reserving 1/4 cup cooking liquid. Caponata Recipe - NYT Cooking In a small bowl mix together ricotta cheese and egg. dried herbs - oregano, basil, red chilli flakes. Ingredients Kosher salt and black pepper 1/3 cup raisins, preferably yellow 2 tablespoons granulated sugar 1/2 cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) 1/3 cup finely chopped shallot (about 1 small shallot) (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Eggplant Caponata Pasta with Ricotta and Basil | Bev | Copy Me That extra ricotta and some toasted pine nuts. Leave a Private Note on this recipe and see it here.