Pasta with Eggplant, Ricotta and Tomatoes

 Pasta with Eggplant with Ricotta and Tomatoes

IG: @mangia.con.elena

  

Eggplant is an Italian vegetable that is incredibly flavourful and used in many authentic Italian dishes. It can have a strong flavour that may be a bit too intense for some palates. Some dishes require you to generously salt the eggplant first, place on a colander and let some of the bitterness leech out. This dish does not require you to do that because the eggplant is peeled and diced into smaller cubes allowing the eggplant to become jammy and milder tasting. It also makes the sauce creamier as well.

I used fresh herbs but you can definitely substitute dried- just remember to use less as dried herbs are more aromatic. I also would recommend you use full fat ricotta as it makes the sauce incredibly flavourful. 

As with all of my recipes the measurements and ingredients are just estimates and suggestions. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. It is equally important to build your seasoning by layering on the seasons with each step. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Cominciamo!

Ingredients:

• one 450 gram package of pasta (something with ridges to catch the sauce like rigatoni, penne rigate, farfalle...)
• 1 large eggplant (QB)
• 2 cloves sliced garlic (QB)
• 2 sliced shallots or white onion (QB)
• fresh basil, thyme and oregano- washed and dried OR 1 tsp of each to start.
• 1 jar of passata (fresh ripe tomatoes chopped small would work as well)
• 3/4 cup of ricotta (QB)
• 1 cup of grated parmigiano reggiano

Directions:

1. Put water on to boil in a large pot
2. Coat the bottom of a large, deep skillet with olive oil and warm. Add onions, garlic and some shredded basil. Allow onions to become translucent.
3. Add eggplant, herbs, salt and pepper. Saute for about 10-15 minutes stirring constantly until eggplant is tender and softened. You can choose to smash the eggplant further with the  back of a wooden spoon.
4. Add one jar of passata. Fill up the jar halfway with water, shake it to get all the tomatoes out and add to the sauce.
5. Salt again and let simmer with lid on for about 20 minutes. 
6. Add ricotta and stir in until it has incorporated well with the sauce. 
7. Don't forget to taste test and adjust!
8. Add pasta to salted water at this point and cook until about 2 minutes before al dente.
9. Using a spider or large slotted spoon transfer the pasta to the skillet. Stir in and cook for an additional 2 minutes or so. Add a ladle of pasta water if the pasta is too dry and stir it in. Add in  3/4 cup of the parmigiano.
10. Serve immediately with chopped basil and the reserved grated cheese!

A Mangia!

Fatto con amore,

Elena💚