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eggplant, tangy sun-dried tomatoes, and creamy ricotta cheese.

Get ready to enjoy a delicious Mediterranean dish. It's filled with Italian flavors. You'll find tender eggplant, tangy sun-dried tomatoes, and creamy ricotta cheese.
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Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta penne or rigatoni
  • 1 medium eggplant diced
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup ricotta cheese
  • 3 cloves garlic minced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or frying pan
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced eggplant and cook for 5-7 minutes.
  3. Add minced garlic and sun-dried tomatoes. Cook for 2 more minutes.
  4. Stir in cooked pasta and ricotta cheese. Mix well to combine all ingredients.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh basil leaves before serving.