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Ingredients

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Directions

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  • Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. When it's hot, add the onion and eggplant, sprinkle with salt and pepper, and stir occasionally until browned and tender, about 15 minutes.

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Instructions Checklist
  • Add pasta to boiling water and prepare as directed. When the pasta is done, drain it, reserving 1/2 cup of the cooking water. Return pasta to the pot with 1/2 cup ricotta cheese and the reserved cooking water; toss to combine. Serve pasta topped with the eggplant mixture, freshly grated Parmesan and basil.

Nutrition Facts

476 calories; total fat 13g; saturated fat 3g; sodium 231mg; carbohydrates 74g; fiber 9g; protein 17g; iron 3mg.

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