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Recipe

Eggplant and ricotta pasta

Packed full of flavour, this Italian eggplant and ricotta pasta dish is easy-to-make and perfect for dinner with the family any night of the week.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Eggplant and ricotta pasta
  • 500 gram penne
  • 2 teaspoon dive oil
  • 1 red onion, thinly sliced
  • 2 clove garlic, crushed
  • 700 millilitre jar tomato passata
  • 1 teaspoon sugar
  • 1/2 cup chopped char-grilled eggplant
  • 2 tablespoon shredded basil
  • 40 gram baby rocket leaves
  • 100 gram low-fat ricotta crumbled basil leaves. to serve

Method

Eggplant and ricotta pasta
  • 1
    Cook penne in a large saucepan of boiling water 10-12 minutes, following packet instructions. Drain well. Return to pan.
  • 2
    Heat oil in a large frying pan on high. Saute onion and garlic 2-3 minutes, until tender.
  • 3
    Stir in passata and sugar. Simmer 10 minutes. Add eggplant and basil. Stir pasta and rocket through. Serve topped with ricotta and basil leaves.

Notes

You will find jars of char-grilled eggplant in your local supermarket alongside olives.

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