Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
- Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 7 grams
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