Ingredients
- 1 ½ lbs eggplant cut into ½ inch cubes
- ½ cup olive oil
- salt & pepper
- 3 cloves garlic minced
- ½ tsp hot pepper flakes
- 1 large can diced tomatoes
- 1 tsp oregano
- 1 lb penne or rigatoni
- ½ cup basil cut into ribbons
- 1 cup ricotta cheese
- parmesan cheese
Instructions
-
season eggplant with salt and pepper
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saute eggplant in olive oil and cook for 7 minutes, then remove to a plate
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add garlic and red pepper flakes and saute 1 minute
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add canned tomatoes, oregano, salt & pepper
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simmer sauce as pasta cooks, 10-15 minutes
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cook penne in boiling, salted water
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during last 2 minutes of cooking, add the eggplant back to the sauce
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drain pasta and mix into sauce
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sprinkle on basil ribbons
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turn off heat and top with dollops of ricotta cheese
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serve sprinkled with parmesan cheese
