Eggplant and Sun Dried Tomato Pasta with Ricotta
"Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese? This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and it can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal. Ricotta cheese perfectly melts into the tomato sauce and coats every single pasta bite. It’s a fantastic alternative to the tomato sauce classic. It’s minimal. It’s light, loaded with veggies and with just the right balance of flavors and textures. It is simplicity at its finest: just pasta, a deeply flavored tomato sauce with eggplant and sun dried tomatoes, and a creaminess that cuts the tang of tomato sauce. This dish can totally stand on its own as a meal. But if you’re looking for something to round this out into a more multi-dimensional meal or impress friends with a full blown dinner party, you could add a salad, grilled chicken, bread… Or sauté the eggplant together with some pork mince or pancetta."
-- @anna_s_table
Recipe Intro From anna_s_table

Silky eggplant, creamy ricotta, and tangy sun-dried tomatoes come together in this pasta dish in just under thirty minutes for a quick and healthy weeknight meal.

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Prep time 5mins
Cook time 20mins
Serves or Makes: 2


  • 1/ 2 pound pasta (any shape)
  • 1 eggplant, cut into 1 inch cubes
  • 1 cup sun dried tomatoes, with oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup tomato passata or tomato puree
  • 1/ 3 cup ricotta
  • 1/ 2 teaspoon crushed red pepper flakes
  • 1/ 2 teaspoon smoked paprika
  • Sea salt and black pepper, to taste


  • Step 1

    Bring a pot of salted water to a boil. Cook the pasta until al dente (1 minute less than package instructions). Drain, reserving 1/4 cup of the cooking water.

  • Step 2

    Heat 5 tablespoons of reserved oil from the sun dried tomatoes in a large skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Stir in the eggplant and the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add the tomato sauce and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.

  • Step 3

    Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute. Serve immediately. Enjoy.