EGGPLANT AND SUN DRIED TOMATO PASTA WITH RICOTTA

A Quick and easy meal for those busier days!

 

Ingredients:

250g/8.8oz Pasta of your choice

1 Small Eggplant cut into tiny cubes

1 Jar 220g (1 cup) Sun Dried Tomatoes with oil, roughly chopped

1 Small Onion, diced

3 Garlic Cloves, minced

250ml Pureed Tomatoes

200g/7ozRicotta

1/2 Tsp Chilli Red Pepper Flakes

1 Tsp Paprika

Salt and pepper

 

Method:

Cook Pasta al dente and reserve 1/4 cup water.

Heat 5 tablespoons oil from the sun dried tomatoes in a deep pan skillet. Add garlic and onions, cook until soft and fragrant, about 3 minutes. Add eggplant and saute for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add tomato puree, paprika and chilli, bring to boil and simmer for 15 minutes. Season with salt and pepper.

Stir in cooked pasta and crumbled ricotta. Add a splash of reserved cooking water. Stir so everything is well coated and cook until heated through.

Enjoy!