Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta

Ingredients

Instructions

1. 1

   Toss the cubed eggplant with the salt and let sit for 20 to 30 minutes. Cook the pasta according to the package directions. Add the green beans during the last 2 minutes of cooking. Reserve 1 cup of the pasta water; drain the pasta and beans. Set aside.

2. 2

   While the pasta cooks heat the oil in a large skillet over medium-high heat. Add the salted eggplant and cook, often stirring until cooked through completely, about 5 - 6 minutes. Stir in the garlic, and cook for one minute. Add the tomatoes, and cook until softened and juicy, 5 to 6 minutes.

3. 3

   Add the wine to the mixture. Cook, stirring until most of the wine evaporates. Add the pasta, beans, and pasta water by the tablespoon, if necessary, until you reach a saucy consistency.

4. 4

   Stir in the additional 2 cups of tomatoes, vinegar, and basil. Divide the mixture between four bowls. Top with fresh ricotta, thyme leaves, and pepper. Finish with sea salt, if desired.