The pasta with eggplant and ricotta is simply amazing, an easy recipe, a tasty and flavorful summer dish. You need to fry. I know, I’m the one who never or almost never fries. And this pasta with eggplant and ricotta is the almost. Because here the eggplants absolutely must be fried. Well, once in a while, it’s fine!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz rigatoni
- 2 cups tomato sauce
- 4.25 oz fresh ricotta
- 12 oz eggplant
- 1 clove garlic
- to taste basil
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Saucepan low sides 11 inches
- 1 Saucepan low sides 9.5 inches
- 1 High-sided Saucepan
- 1 Pot for boiling pasta
Steps
Cut the eggplants into cubes, salt them, and let them rest for five minutes. In a low-sided saucepan, cover the bottom with extra virgin olive oil or peanut oil and let it heat. Fry the eggplant cubes until they are golden brown, drain them on absorbent paper and set aside. Prepare the sauce: in a saucepan, heat two tablespoons of extra virgin olive oil, add the whole garlic clove crushed with a knife. Let it sauté over low heat, then add the tomato sauce, a pinch of salt, and some basil leaves torn by hand. Cook the sauce for about ten minutes. Boil the pasta in plenty of salted water, once cooked, toss it with the sauce and fried eggplants, then serve it on plates and finish with dollops of ricotta and fresh basil.
Notes
Recipe source “Easy with Taste” May 2025.
