Ravioli With Roasted Eggplant Tomatoes And Capers

Ingredients

1 pound eggplant

1 1/4 pounds cherry tomatoes

1 shallot, thinly sliced

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

12 ounces store-bought fresh or frozen cheese or spinach ravioli

2 tablespoons capers, drained

1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup), plus more for serving

1 cup packed basil leaves, torn if large, plus more for serving

Preparation

Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.

Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.