Penne with eggplant sauce and salted ricotta, a light and delicious main course that’s easy to make.
I love eggplants, especially in their prime season, and whenever I can, I try to create different and tasty recipes.
Below, I’ll leave you a collection of my eggplant recipes and some other little idea for inspiration.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz penne rigate
- 1 oval black eggplant
- 1 carrot
- 1 celery stalk
- 1 white onion
- 3 tbsps extra virgin olive oil
- 1 tsp coarse salt (for the pasta)
- to taste fine salt
- to taste basil
- 1 oz salted ricotta
- 2 cups tomato puree
- 2 cups water
Tools
- 1 Pot
- 1 Pan
- 1 Spoon
- 1 Lid
- 1 Cutting board
- 1 Knife
- 1 Grater
Steps
To prepare the Penne with Eggplant Sauce and Salted Ricotta, first wash, trim, and slice an eggplant into fairly thin slices, then into strips, and finally into cubes.
Clean and chop the celery, carrot, and onion, peeling the latter two before chopping.
Heat the olive oil in a pan and add the vegetables for the sauté.
Cook for a minute over low heat.
Add the eggplants and let them brown for another minute.
Add the tomato puree and an equal amount of water.
Season with salt, mix, add the basil, and cover the pan with a lid, cooking for 20 minutes.
Stir occasionally.
In the meantime, cook the pasta until al dente.
Drain it and add it to the sauce.
Mix well.
Grate the salted ricotta both beforehand and when serving the dish.
