Linguine with Ricotta, Eggplant, and Basil
1/2 cup olive oil
1/2 cup eggplant; peeled, salted, and drained
1/4 tsp garlic, chopped
1/2 sweet red pepper
4 oz. fresh egg linguine, cooked
1/4 tsp hot red pepper flakes
1/3 cup ricotta
2 T fresh basil, chopped
salt and pepper
2 T pine nuts
2 T parmesan
Cook eggplant in olive oil 3-4 min. Add garlic and red pepper,
cook 2-3 minutes. Add red pepper flakes, ricotta, basil, salt and
pepper. Serve over linguine, garnish with nuts and parmesan.
Makes 1 serving.