https://www.copymethat.com/r/xm0ut457zt/eggplant-caponata-pasta-with-ricotta-and/
143314874
z6jatl3
xm0ut457zt
2024-09-16 08:26:46
Eggplant Caponata Pasta with Ricotta and Basil
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Ingredients
- Kosher salt and black pepper
- ⅓ cup raisins, preferably yellow
- 2 tablespoons granulated sugar
- ½ cup plus 2 tablespoons olive oil, plus more if desired
- 2 small Italian eggplants (2 pounds total), trimmed and cut into ¾-inch cubes
- 12 ounces orecchiette or other shaped pasta
- ⅓ cup finely chopped shallot (about 1 small shallot)
- ¼ cup pine nuts
- 3 tablespoons drained brined capers
- 2 garlic cloves, finely chopped
- ¼ teaspoon red-pepper flakes
- ⅓ packed cup thinly sliced fresh basil leaves, plus more leaves for garnish
- 2 tablespoons red wine vinegar
- 1 cup fresh ricotta or burrata (about 8 ounces)
Steps
Directions at cooking.nytimes.com
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