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vegetarian pasta dish

Craving a taste of the Mediterranean? This vegetarian pasta dish is just what you need. It combines tender eggplant, tangy sun-dried tomatoes, and creamy ricotta. This recipe brings Italy's flavors right to your kitchen.
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Ingredients Equipment Method

Ingredients
  

  • 1 pound pasta penne or rigatoni work well
  • 1 large eggplant diced
  • 1 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
  • Skillet or frying pan
  • Cutting board and sharp knife
  • Colander
  • Wooden spoo

Method
 

  1. Boil pasta as the package says. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Add diced eggplant and cook until golden brown.
  3. Add minced garlic and sun-dried tomatoes. Sauté for 2-3 minutes.
  4. Toss in cooked pasta and stir to combine.
  5. Remove from heat and fold in ricotta cheese.
  6. Season with salt and pepper.
  7. Serve hot, garnished with fresh basil leaves.