ZITI WITH ROASTED EGGPLANT ENJOY DAN:

                      ZITI WITH ROASTED EGGPLANT by CHEF DAN:

Serves 6

INGREDIENTS:

1-pound ziti

2-eggplants

2-tablespoon sea salt, + more to taste

4-tablespoon olive oil

2-galiec loves, thinly sliced

1-(25 Oz) jars chunky eggplant tomato sauce

1-cup white wine

1/4-teaspoon red pepper flakes

1-cup Parmesan cheese

1-cup fresh basil leaves

 1-rocotto cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Trim the stems from the eggplants.

2.   Remove strips of peel 1-inch wide from the eggplants.

3.   Leave half the peel intact.

4.   Cut the eggplant into 1-inch cubes; toss into bowl with 2-tablespoon salt.

5.   Dump into a colander & let drain for 1-hour.

6.   Rinse the eggplant under cool running water, & dry thoroughly.

7.   Cube eggplant & coat with 2-tablespoons oil to coat.

8.   Then spread on prepared baking sheet in an even layer.

10  Roast until browned about 25 minutes, turning once while baking.

11  Bring a pot of salted water to a boil over high-heat for the ziti.

12  Heat remaining oil in a skillet over medium-heat & when sizzling.

13  Add garlic and sauté for 2 minutes, or until golden brown.

14  Pour in the tomato sauce, wine & red pepper flakes, season lightly with salt.

15  Bring to a boil; then reduce heat and simmer for 10 minutes.

16  Stir the ziti into the salted boiling water, stirring frequently.

17  When al dente & return the ziti to the pot over low heat.

18  Pour in the sauce, tossing to coat the pasta.

19  Remove from the heat & stir in 1/2-the Parmesan cheese & basil.

20  Add 1/2-the roasted eggplant & toss, then add the ricotta by heaping teaspoonfuls.

21  Stirring it gently onto the pasta.

22  Place the pasta, & spoon reserved sauce over each serving.

23  Then divide the remaining baked eggplant on top of each pasta plate.

24  Sprinkle with remaining grated cheese.

ENJOY DAN:                                       LOVE IS SPOKEN HERE!!!