Pesto Calabrese

Very rich flavour
Adapted from Saveur Magazine

Printable Recipe

Prep time: 20 minutes
Cooking time: 30 minutes
Makes 1 cup

Ingredients:
1 small eggplant, peeled and cut into 1/2″ cubes
2 tsp. kosher salt, plus more to taste
¼ cup olive oil
1 red bell pepper, stemmed, seeded, and minced
½ small yellow onion, minced
2 plum tomatoes, cored and minced
1 large clove garlic, minced
¼ tsp red chile pepper flakes
½ cup ricotta cheese
1/3 cup packed basil
Freshly ground black pepper, to taste

Directions:
1. Place eggplant in a colander and toss with 2 tsp. salt; let sit for 20 minutes. Drain eggplant and dry on paper towels; set aside.

2. Heat oil in a 10″ skillet over medium-high heat; add pepper and onion, and cook, stirring often, until soft and lightly caramelized, about 10 minutes. Add eggplant, and cook, stirring occasionally, until soft, about 8-10 minutes. Add tomatoes & garlic, and cook, stirring, until soft, about 5 minutes. Transfer to a food processor and add ricotta and basil; puree until smooth. Season with salt and pepper.

Great on pasta, perfect spread on toasted foccacia, pizza or as condiment for a grilled vegetable sandwich... just to name a few choices.