Pesto Calabrese
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.
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Cooking tools:
- Food processor
- Skillet
- Colander
- Cutting board
- Chef's knife
- Peeler
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
- Wooden spoon
Ingredients
- 1 small eggplant, peeled and cut into 1/2″ cubes
- 2 tsp. kosher salt, plus more to taste
- 1⁄4 cup olive oil
- 1 red bell pepper, stemmed, seeded, and minced
- 1⁄2 small yellow onion, minced
- 2 plum tomatoes, cored and minced
- 1⁄2 cup ricotta cheese
- 1⁄3 cup packed basil
- Freshly ground black pepper, to taste
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