Name: Eggplant and ricotta pasta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 500 gram penne; 2 teaspoon dive oil; 1 red onion, thinly sliced; 2 clove garlic, crushed; 700 millilitre jar tomato passata; 1 teaspoon sugar; 1/2 cup chopped char-grilled eggplant; 2 tablespoon shredded basil; 40 gram baby rocket leaves; 100 gram low-fat ricotta crumbled basil leaves. to serve

Eggplant and ricotta pasta

Packed full of flavour, this Italian eggplant and ricotta pasta dish is easy-to-make and perfect for dinner with the family any night of the week.

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Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

500 gram penne

2 teaspoon dive oil

1 red onion, thinly sliced

2 clove garlic, crushed

700 millilitre jar tomato passata

1 teaspoon sugar

1/2 cup chopped char-grilled eggplant

2 tablespoon shredded basil

40 gram baby rocket leaves

100 gram low-fat ricotta crumbled basil leaves. to serve

Method

1.Cook penne in a large saucepan of boiling water 10-12 minutes, following packet instructions. Drain well. Return to pan.

2.Heat oil in a large frying pan on high. Saute onion and garlic 2-3 minutes, until tender.

3.Stir in passata and sugar. Simmer 10 minutes. Add eggplant and basil. Stir pasta and rocket through. Serve topped with ricotta and basil leaves.

You will find jars of char-grilled eggplant in your local supermarket alongside olives.
Note

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Ingredients

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