Corzetti Stampati with Eggplant, Olives, and Fresh Ricotta

• 3/4 pound Japanese eggplant, sliced 1/4 inch thin
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 10 garlic cloves, thinly sliced
• 1 cup Passata di Pomodoro (page 25) or tomato sauce
• 3/4 teaspoon red pepper flakes
• 1 cup fresh sheeps milk ricotta (preferably)
• 9 ounces Corzetti Stampati (page 171)
• 1/2 cup Arbequina or Ligurian olives
• 1/3 cup thinly sliced fresh Italian parsley leaves
• 2 tablespoons finishing-quality extra-virgin olive oil

1. Place the eggplant slices in a bowl and season them with salt and pepper.
2. Heat 1/4 cup of the oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
3. Place half of the eggplant in the pan, increase the heat to high, and cook for about 1 1/2 minutes, until the eggplant is deep brown and slightly crisp on one side.
4. Turn the eggplant slices with tongs and add the garlic, making sure it touches the pan and not the eggplant.
5. Season the garlic with salt, add 2 tablespoons of the remaining olive oil, and saute the garlic and eggplant together, stirring constantly so the garlic doesnt burn, until the garlic is light golden, 1 to 2 minutes.
6. Remove the eggplant slices and garlic to a plate.
7. Add the remaining 2 tablespoons of olive oil to the pan and cook the second batch of eggplant in the same way as the first, leaving it in the pan.
8. (You will not add garlic to the second batch.)
9. Turn off the heat and return the first batch of eggplant and the garlic to the pan.
10. Add the passata, red pepper flakes, and about 1 cup of water, or enough water that the sauce is loose enough to easily coat the pasta.
11. Turn off the heat while you cook the pasta.
12. Fill a pasta pot or large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat.
13. If you are not using a pasta pot, place a colander in the sink or have a large wire strainer handy to lift the pasta out of the pot.
14. Put the ricotta in a small bowl and stir it vigorously with a spoon to fluff it up.
15. Set it aside at room temperature while you cook the pasta.
16. Remove the corzetti from the refrigerator or freezer and drop them into the boiling water.
17. Stir to prevent the pasta from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta until its al dente, about 2 minutes.
18. About 1 minute before the pasta is done, place the sauce over high heat.
19. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce.
20. Add 2 tablespoons of the reserved water and cook the pasta with the sauce for 2 minutes, stirring gently with a rubber spatula so you dont tear the pasta, to stain the pasta with the sauce and thicken the sauce slightly, adding more of the reserved pasta water if necessary for the sauce to be glistening and easily coat the pasta.
21. Turn off the heat and stir in the olives and parsley.
22. Add the finishing-quality olive oil, stirring vigorously and shaking the pan to emulsify the sauce, taking care not to tear the pasta in the process.
23. Spoon the corzetti and eggplant in the center of each of six plates, dividing them evenly, and spoon any sauce remaining in the pan over the pasta.
24. Spoon 3 tablespoons of ricotta in one mound in the center of each serving of corzetti, and serve.
25. Carignano del Sulcis (Sardinia)

japanese eggplant, kosher salt, extravirgin olive oil, garlic, pomodoro, red pepper, fresh sheeps milk ricotta, stampati, ligurian olives, fresh italian parsley, finishingquality

Taken from www.epicurious.com/recipes/food/views/corzetti-stampati-with-eggplant-olives-and-fresh-ricotta-393685 (may not work)