Description
A delightful Sicilian pasta dish featuring eggplant, tomatoes, and creamy ricotta cheese.
Ingredients
Scale
- 8 ounces of pasta (such as penne or rigatoni)
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until softened and lightly browned.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the drained diced tomatoes, oregano, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- Combine the cooked pasta with the eggplant mixture in the skillet. If the pasta seems dry, add a little reserved pasta water to achieve desired consistency.
- Remove from heat and gently fold in the ricotta cheese until well combined.
- Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
- For added flavor, consider roasting the eggplant in the oven at 400°F for 20 minutes before adding it to the skillet.
- You can substitute the ricotta with cottage cheese for a lighter option, or add cooked ground meat for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Sicilian pasta with eggplant, tomatoes and ricotta