Eggplant Tomato Pasta with Ricotta

This Eggplant Tomato Pasta with Ricotta combines the rich flavors of roasted eggplant and a fresh tomato sauce, all layered with creamy ricotta. The dish is both comforting and satisfying, making it perfect for a cozy dinner. With a balance of traditional Italian elements and a touch of creativity from the ricotta, this dish is a wholesome, vegetarian option that appeals to all palates.

Ingredients:

• 8 oz pasta (penne or spaghetti)
• 1 large eggplant, diced
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup ricotta cheese
• Fresh basil leaves for garnish
• Parmesan cheese for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced eggplant with olive oil, salt, pepper, and oregano. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
3. While the eggplant is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add the cherry tomatoes to the skillet and cook until they start to soften, about 5-7 minutes. Season with salt, pepper, and red pepper flakes if using.
6. Once the eggplant is done roasting, add it to the skillet with the tomatoes. Stir to combine.
7. Add the cooked pasta to the skillet and toss everything together to combine. If needed, add a splash of pasta water to help the sauce coat the pasta.
8. Remove from heat and stir in the ricotta cheese until well incorporated.
9. Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese.