This is in one sense wholly un-Italian, and yet the inspiration for it is the traditional pasta, which combines aubergines with ricotta. This semi-dry salty cheese is hard to come by and is easy to substitute it with that supermarket standby, feta.
You can also sprinkle some balsamic vinegar over the aubergine as I cook it, which counters and brings out its gorgeous earthiness. Tomatoes and chilli flakes bring brightness and zing.
The pasta is very easy to cook and is so tasty that you won’t find anything left on plate once served.
Using olive oil, the base component generally used in any Italian dish gives it an extra benefit health-wise.
Try it and enjoy it.
Ingredients
- 1 Small Onion
- 2 cloves garlic
- 1/2 Bunch Fresh Basil
- 2 aubergines
- 4-6 tablespoons Ekin Olive Oil
- 400 Grams Chopped Tomatoes
- 500 grams Rigatoni Dried
- 80 grams Ricotta Cheese
Servings: People
Instructions
- Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
- Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
- Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
- Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
- Cook the pasta according to the packet instructions, drain, then stir through the sauce.
- Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
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