This recipe was shared with us from Chef Roland A. Iadanza (West Babylon, NY)
Once you roast the eggplant, cut the ingredients and make a vinaigrette .....voila you have a delicious meal in one bowl!
Serves 4 -6
2 small Italian eggplants, peeled and cut into cubes
1 TBL Kosher salt
2 TBL extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove fresh garlic or 1 clove poached garlic, crushed and minced
⅓ cup extra virgin olive oil
1 pounds fresh pappardelle or pasta
1-2 TBL extra virgin olive oil
1 (14 ounce) can of artichoke hearts, drained and cut in quarters
4 thin slices prosciutto, cut into julienne style
¼ cup julienne sun-dried tomato
2 cups baby spinach
¼ cup Kalamata olives, pitted and sliced
½ cup toasted pine nuts *
4 ounces shaved ricotta salata or Locatteli
Place eggplant into in a colander over a bowl and generously salt. Let it drain for about ½ hour. Toss twice. Remove and dry on a paper towel. Toss with 2 TBL olive oil, roast at 400 degrees for 45 minutes. Stir often to cook evenly. Let it cool. In a deep bowl whisk together egg, garlic, and balsamic vinegar. Continue to whisk vigorously and pour ½ cup olive oil in a slow and steady stream in the center of the bowl. Set this aside.
Bring a large pot of salted* water to a boil and stir in pasta. Stir occasionally and cook until al dente (about 8 minutes) * the water should taste like sea water. Drain, toss with 1-2 TBL of olive oil, and set aside.
Place artichoke hearts, roasted eggplant, prosciutto, sun-dried tomatoes,
and olives in large pasta bowl. Add balsamic vinaigrette and pasta and toss, seasoning
to taste with salt and pepper. Place shaved ricotta salata and pine nuts
on top and serve immediately. Can be served warm or cold.