Description
A delicious pasta dish featuring eggplants, sun-dried tomatoes, and a creamy ricotta sauce.
Ingredients
Scale
- 10 ounces short pasta
- 2 tablespoons olive oil (or avocado oil)
- 2 small eggplants (diced)
- 1 large shallot (chopped)
- 3–4 garlic cloves (minced)
- 1/2 cup sun dried tomatoes with oil (chopped)
- 1/4 cup tomato paste
- 1 cup tomato sauce
- 2/3 cup ricotta cheese
- Kosher salt and black pepper (to taste)
- Fresh thyme or herbs of choice (optional)
Instructions
- Cook the 10 ounces short pasta in salted water according to package directions. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, preheat a large skillet over medium heat. Drizzle with the 2 tablespoons olive oil and sauté the 2 small eggplants for 5 minutes.
- Stir in the 1 large shallot, 3-4 garlic cloves, and 1/2 cup sun dried tomatoes with oil and cook, stirring frequently for 3-4 minutes.
- Add in the 1/4 cup tomato paste, 1 cup tomato sauce, and 1 cup reserved pasta water and bring to a boil over low heat.
- Add the 2/3 cup ricotta cheese and stir to combine into a rich sauce.
- Add the cooked pasta and stir everything together.
- Season to your taste with Kosher salt and black pepper, and garnish with fresh thyme or herbs of choice.
Notes
- For a gluten-free option, use gluten-free pasta.
- Adjust the amount of garlic and sun-dried tomatoes based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg