Ingredients

• 2 cloves garlic, peeled
• 1 medium red pepper
• 1 small eggplant, cut lengthwise in half (about 1 1/4 lbs)
• 2 teaspoons olive oil
• 12 ounces bow tie pasta
• 4 sun-dried tomatoes
• 4 ounces mozzarella cheese, but into 1/2 inch dice
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 10 medium basil leaves, thinly sliced
• 1 cup grated parmesan cheese
• 1/2 cup ricotta cheese

Instructions

1. Heat covered 4 qt saucepan of salted water to boiling.

2. Preheat broiler.

3. Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.

4. Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.

5. Cook pasta in boiling water.

6. While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.

7. Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.