1 eggplant, cut lengthwise
into 1/4-inch-thick slices
Sea salt for dehydrating eggplant
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red onion, quartered
2 zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 lb. farro pasta
12 ounces ricotta cheese, lightly beaten
5-6 small whole leaves of fresh basil, julienned
Salt and freshly ground pepper
Preheat a grill or broiler.
Sprinkle the eggplant slices with salt on both sides and let drain for
30 minutes on a wire rack. Pat dry with paper towels. Brush lightly with
Grill or broil the vegetables on both sides until lightly browned. Arrange
on a serving platter and place in the oven to keep warm.
In a large pot of salted boiling water, cook the pasta according to
package directions, until al dente. Drain and toss with the ricotta cheese
and basil. Season with salt and pepper. Transfer on top of the grilled
vegetables and serve at once.