Farfalle with Roasted Eggplant and Ricotta

I needed to use up some ricotta and eggplant, so I went off in search of...something different.  I didn't want lasagna or some other eggplant/cheese/red sauce bake.  As soon as I saw this recipe, I couldn't wait to make it.  With my soft spot for baking, I was intrigued at the thought of using cocoa powder in something other than a sweet treat. 

When the eggplant was finished roasting and I pulled the tray out of the oven - I immediately knew I'd picked the right recipe.  Just as the author states - the cinnamon wafts up to your nose, and the cocoa is just barely there.  They both add a wonderful dimension to the dish, which, with the creamy ricotta sauce, serves as a fantastic alternative to marinara based recipes for ricotta and eggplant. 

Farfalle with Roasted Eggplant and Ricotta
Down-sized and slightly adapted from: Burp! Recipes
Serves 2-3

• 3/4 pound eggplant, cleaned and cut into small cubes
• 1/2 medium sweet onion, diced
  
• 1/8 tsp ground cinnamon
• 1/8 tsp cocoa powder
• salt
• freshly ground black pepper
• olive oil, for roasting
• 2 tablespoon chopped walnuts
  
• 5 oz low fat ricotta cheese
• 1/4 cup chopped flat-leaf Italian parsley or 1 tablespoon dried Italian seasoning
  
• 1/3 cup pecorino romano cheese, grated
• 6 ounces farfalle pasta (whole wheat, or our favorite - Barilla Plus)
  

1.  Preheat oven to 425ºF. Toss eggplant and onion with cinnamon and cocoa powder. Arrange on a large baking sheet. Drizzle liberally with olive oil. Bake, stirring occasionally until tender, about 25 minutes. Scatter the chopped walnuts on top of the eggplant and return to the oven, cook an additional 10 minutes.

2. In a large bowl, mix ricotta, parsley, romano, and salt and pepper (to taste). Set aside.

3.  Cook pasta until al dente. Reserve about 1/2 cup of the pasta water when draining the pasta. Add the pasta to the ricotta mixture, adding enough pasta water to loosen the sauce. Add the roasted eggplant and mix well.  Serve immediately.