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Pasta with Spiced Eggplant and Roasted Peppers
Ingredients
  • 1 POUND SHORT PASTA SUCH AS GEMELLI, FUSILLI OR CAMPANELLE
  • KOSHER SALT AND GROUND BLACK PEPPER
  • ⅓ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • 1 TEASPOON HONEY
  • ½ TEASPOON GROUND CINNAMON
  • ½ TEASPOON GROUND ALLSPICE
  • 1 POUND EGGPLANT, TRIMMED AND CUT INTO 1-INCH CUBES
  • 1 MEDIUM YELLOW ONION, HALVED AND THINLY SLICED
  • 1 CUP DRAINED ROASTED RED PEPPERS, PATTED DRY AND CHOPPED
  • ¼ CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, CHOPPED
  • WHOLE-MILK RICOTTA CHEESE, TO SERVE (OPTIONAL)
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