Ingredients
Scale
- 12 ounces pasta
- 1 large eggplant, diced
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat; add garlic and sauté for 1 minute.
- Add eggplant and cook until tender, about 5-7 minutes.
- Email tomatoes, salt, and pepper, cooking for an additional 5 minutes.
- Stir in the cooked pasta and ricotta cheese, mixing well.
- Garnish with fresh basil before serving.
Notes
- For a spicier dish, add red pepper flakes.
- Substitute zucchini for eggplant if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg