Ziti with Roasted Eggplant and Ricotta Cheese

• 2 large firm eggplants (each about 3 inches in diameter and 1 1/4 pounds)
• 2 tablespoons coarse salt, plus more for cooking the pasta and seasoning the sauce
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and sliced
• One 35-ounce can peeled Italian plum tomatoes (preferably San Marzano), lightly crushed, with their liquid
• 1 teaspoon crushed hot red pepper
• Salt
• 1 pound ziti
• 1 cup freshly grated Parmigiano-Reggiano Cheese
• 1 cup fresh basil leaves, washed, dried, and shredded
• 1/2 pound (1 cup) fresh ricotta cheese or packaged whole-milk ricotta cheese
• 8 ounces imported Fontina cheese, sliced thin (if baking the pasta)

1. Trim the stems from the eggplants.
2. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact.
3. Cut the eggplant into 1-inch cubes.
4. Toss in a large bowl with 2 tablespoons coarse salt.
5. Dump into a colander and let drain for 1 hour.
6. Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
7. Preheat the oven to 400 F. Brush a baking sheet with 3 tablespoons of the olive oil.
8. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer.
9. Bake until the eggplant is very tender and browned, about 25 minutes.
10. Turn and stir the eggplant cubes gently once or twice during baking so they cook evenly.
11. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
12. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
13. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 3 minutes.
14. Pour in the crushed tomatoes, add the pepper flakes, and season lightly with salt.
15. Bring to a boil, adjust the heat to simmering, and simmer for 10 minutes.
16. Stir the ziti into the boiling water.
17. Return to a boil, stirring frequently.
18. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
19. Drain the pasta and return it to the pot over low heat.
20. Pour in all but about 1/4 cup of the sauce, and toss lightly to coat the pasta with sauce.
21. Remove the pot from the heat, and stir in 3/4 cup of the Parmigiano-Reggiano and the basil.
22. Gently stir in the eggplant.
23. Add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to heat, but you do not want it to blend with the sauce completely.
24. Either serve the pasta as isright from the potsprinkled with the remaining 1/4 cup grated cheese, or gently slide it into a 13 x 11inch baking dish.
25. Arrange the Fontina slices overlapping to cover the top of the pasta.
26. Spoon the reserved sauce over the Fontina and sprinkle the top of the baking dish with the remaining 1/4 cup grated cheese.
27. Bake until the edges of the baking dish are bubbling and the cheese is lightly browned, about 20 to 30 minutes.
28. Serve immediately.

eggplants, coarse salt, extravirgin olive oil, garlic, tomatoes, hot red pepper, salt, cheese, fresh basil, ricotta cheese, cheese

Taken from www.epicurious.com/recipes/food/views/ziti-with-roasted-eggplant-and-ricotta-cheese-375119 (may not work)