Print Recipe

Eggplant, Pasta and Ricotta Salata

Course Main Course, Pasta
Cuisine Italian
Keyword eggplant,, pasta, ricottta salata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories 651 kcal

Ingredients

  • 5 tomatoes 5 fresh tomatoes
  • 5 eggplants 5 small eggplants, cut into 1-inch dices
  • ½ large onion ½ large onion finely chopped
  • olive oil olive oil
  • 1 pound pasta 1 pound penne or farfalle pasta
  • ½ cup ricotta salata ricotta salata finely grated
US - Metric

Instructions

  1. In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.

  2. In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.

  3. Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.

  4. Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.

  5. Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.

  6. Serve the pasta into a bowl and sprinkle a generous amount of ricotta salata over it.

Nutrition Facts
Eggplant, Pasta and Ricotta Salata
Amount Per Serving
Calories 651 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 52mg2%
Potassium 1981mg57%
Carbohydrates 127g42%
Fiber 23g96%
Sugar 28g31%
Protein 25g50%
Vitamin A 1549IU31%
Vitamin C 35mg42%
Calcium 158mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.