2tablespoonchopped fresh basilplus more for garnis
½ teaspoonblack pepper
½lbuncooked pasta
5tablespoonolive oil
2shallotspeeled and sliced root to tip
1tablespoonminced garlic
3cupsdiced eggplantfrom 1 large eggplant
2teaspoonkosher salt
3cupscherry tomatoessliced in half
1tablespoonfresh lemon juice
1 ½cupsfresh, cut green beans
Fresh oregano for serving
Instructions
Mix together ricotta, chopped basil and black pepper. Set aside.
Cook pasta in a stockpot and salted water until just al dente. Drain; set aside.
Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the sliced shallots and garlic and cook until just soft, about 2 minutes. Add eggplant, half the tomatoes, 1 teaspoon salt and 1 tablespoon olive oil. Cook, stirring occasionally, until eggplant is browning and getting soft, about 3 minutes. Turn off heat.
Transfer half the veggie mixture to a blender with remaining 3 tablespoons olive oil, lemon juice and 1 teaspoon salt, and blend until smooth. Transfer back to the skillet.
Turn heat to medium, add green beans and remaining fresh tomatoes, and cook until just heated through, about 1 minute. Serve immediately topped with ricotta and garnished with extra basil and oregano.
Notes
Try swapping zucchini for the eggplant for a delicious variation.