Pesto Calabrese | Saveur
Eggplant, red pepper, tomato, and ricotta purée into an easy sauce—toss it with pasta for weeknight dinner, or served alongside crudité at an evening soirée.
Ingredients
- 1 small eggplant, peeled and cut into 1/2″ cubes
- 2 tsp. kosher salt, plus more to taste
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 1 red bell pepper, stemmed, seeded, and minced
- <sup>1</sup>⁄<sub>2</sub> small yellow onion, minced
- 2 plum tomatoes, cored and minced
- <sup>1</sup>⁄<sub>2</sub> cup ricotta cheese
- <sup>1</sup>⁄<sub>3</sub> cup packed basil
- Freshly ground black pepper, to taste
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