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Summer Pasta with Grilled Eggplant Sauce
Ingredients
  • Kosher salt and freshly ground black pepper
  • Grated zest (about 1 teaspoon) and juice of 1 lemon
  • 1 pound mezze rigatoni
  • 1 large eggplant, about 1 ¼ pounds
  • 11 ounces cherry tomatoes (about 2 cups), halved (quartered if large)
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 cup ricotta
  • ½ cup grated Pecorino Romano cheese, plus more for serving
  • 1 cup packed basil leaves, chopped, plus more for serving
  • ½ cup packed parsley leaves, chopped, plus more for serving
  • Crushed red pepper flakes, for serving (optional)
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