Creamy Eggplant and Sun-Dried Tomato Pasta

A rich and savory vegetarian pasta dish, featuring tender sautéed eggplant and intense sun-dried tomatoes, all brought together with a creamy ricotta and tomato sauce.

Ingredients

• 8 oz (225g) pasta of your choice
• 1 eggplant, diced
• 1/2 cup (55g) sun-dried tomatoes, chopped
• 1/4 cup (60ml) oil from the sun-dried tomato jar
• 1 shallot, finely chopped
• 1/2 cup (120ml) tomato puree
• 1/3 cup (75g) ricotta cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the oil from the tomato jar over medium-high heat. Sauté the shallot and eggplant for 10-12 minutes, stirring occasionally, until the eggplant is browned and soft.
3. Stir in the sun-dried tomatoes and cook for another 2-3 minutes.
4. Season with salt and pepper. Add the tomato puree, bring to a simmer for 5 minutes, then stir in the ricotta cheese until the sauce is creamy.
5. Add the cooked pasta to the pan and toss with the sauce until everything is well combined and heated through.

Enjoy!