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Fettuccine With Spinach, Ricotta, and Grilled Eggplant


Fettuccine With Spinach, Ricotta, and Grilled Eggplant Recipe

Ingredients:
  • 2 small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
  • 2 tablespoons olive oil, plus more for serving
  • 16 to 18 ounces kosher salt and black pepper
  • 5 ounces fresh fettuccine
  • 2 teaspoons baby spinach (6 cups)
  • 1 cup red wine vinegar
Directions:
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