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5.0 from 39 votes

Eggplant, Pasta and Ricotta Salata

With eggplant, tomatoes, a generous amount of ricotta salata and some basil, this beautiful Italian dish comes together in no time.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 651 kcal
Course: Main Course , Dinner
Cuisine: Italian , Vegetarian

Ingredients

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

Instructions

    Cup of Yum
  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.

Notes

  • I recommend not skipping the below steps, they will make your sauce more velvety and tasty.
  • 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.
  • 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.

Nutrition Information

Calories 651kcal (33%) Carbohydrates 127g (42%) Protein 25g (50%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 52mg (2%) Potassium 1981mg (57%) Fiber 23g (92%) Sugar 28g (56%) Vitamin A 1549IU (31%) Vitamin C 35mg (39%) Calcium 158mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 651

% Daily Value*

Calories 651kcal 33%
Carbohydrates 127g 42%
Protein 25g 50%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 52mg 2%
Potassium 1981mg 42%
Fiber 23g 92%
Sugar 28g 56%
Vitamin A 1549IU 31%
Vitamin C 35mg 39%
Calcium 158mg 16%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.