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Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta

This Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta is creamy, flavorful, and packed with Mediterranean goodness—perfect for a comforting meal.
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Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams pasta penne, fusilli, or rigatoni
  • 1 medium eggplant diced
  • ½ cup sun-dried tomatoes chopped
  • 150 grams ricotta cheese
  • 2 cloves garlic minced
  • Fresh basil for garnish
  • Salt and pepper to taste
  • Olive oil for cooking

Equipment

  • Large Pot: For cooking the pasta.
  • Large Skillet or Sauté Pan: To cook the eggplant and make the sauce.
  • Wooden Spoon: For stirring.

Method
 

  1. Cook the Pasta: Boil pasta to al dente and reserve some pasta water.
  2. Cook Eggplant: Sauté eggplant in olive oil until tender.
  3. Add Garlic and Tomatoes: Stir in garlic and sun-dried tomatoes, cooking briefly.
  4. Add Ricotta: Stir in ricotta and pasta water until creamy.
  5. Combine and Serve: Add pasta, garnish with basil.

Notes

Feel free to experiment with whole-grain pasta or add a sprinkle of Parmesan for extra depth.