Ingredients
Vegetables & Herbs
- 1 large eggplant
- 2 garlic cloves, finely chopped
- Small handful of fresh basil, plus more for garnish
Oils & Seasonings
- 3 tablespoons olive oil
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (plus 1 teaspoon for sauce)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
Pantry
- 28 ounces tomato sauce (or chopped tomatoes or whole tomatoes, crushed)
- 1/2 pound ziti or penne pasta
Dairy
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare the Eggplant: Trim the ends of the eggplant and peel it in alternating vertical stripes, leaving some peel on. Cut the eggplant into thick slices, then dice into 1/2 inch cubes for even roasting.
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Place the cubed eggplant on a baking sheet lined with foil or parchment paper. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Drizzle with 3 tablespoons of olive oil and toss to coat. Roast for about 35 minutes until the eggplant is tender and slightly caramelized. Remove from oven and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta (ziti or penne) and cook according to package directions, usually about 9-11 minutes, but check 1 minute early to ensure al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Make the Tomato Sauce: Heat 2 tablespoons of olive oil in a pot over medium heat. Add the finely chopped garlic and sauté for 1-2 minutes until lightly golden and fragrant. Add the tomato sauce or crushed tomatoes to the pot along with the fresh basil. Season with 1 teaspoon kosher salt, freshly ground black pepper to taste, and red pepper flakes if using. Stir well and let the sauce simmer for 10-15 minutes to develop flavor.
- Combine Pasta and Sauce: Add the cooked pasta directly into the tomato sauce. Stir to coat the noodles thoroughly. Then add the roasted eggplant and gently toss everything together. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Dish out the pasta into bowls. Top each serving with a generous spoonful of creamy whole milk ricotta cheese. Garnish with freshly grated Parmesan, a drizzle of olive oil, and additional fresh basil leaves if desired. Serve immediately and enjoy!
Notes
- Peeling the eggplant in stripes helps reduce bitterness and adds a rustic texture.
- Reserve pasta water to adjust the sauce consistency and help it cling better to the pasta.
- Using whole milk ricotta adds creamy richness, but you can substitute with part-skim ricotta for a lighter option.
- If fresh basil is unavailable, dried basil can be used, but fresh is preferred for the best flavor.
- Red pepper flakes are optional but add a nice subtle heat to balance the dish.
- Make sure to roast the eggplant until caramelized for maximum flavor impact.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
