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Creamy Eggplant Pasta

A delicious and nutritious pasta dish featuring al dente pasta coated in a creamy sauce with eggplants, sun-dried tomatoes, and ricotta cheese, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz short pasta Provides the perfect base for the creamy sauce.
  • 1 tbsp Kosher salt For salting pasta water.
Main Ingredients
  • 2 tbsp olive oil or avocado oil Adds healthy fats and richness to the dish.
  • 1 medium eggplant Diced, brings creamy texture.
  • 1 medium shallot Chopped, adds sweetness.
  • 2 cloves garlic Minced, enhances flavor.
  • 1/2 cup sun dried tomatoes with oil Provides a flavor burst.
  • 2 tbsp tomato paste Adds depth to the sauce.
  • 1 cup tomato sauce Creates the saucy consistency.
  • 1 cup ricotta cheese Contributes creaminess.
  • 1/2 tsp black pepper Essential seasoning.
  • 1 tbsp Fresh thyme or herbs of choice Optional garnish.

Method
 

Preparation
  1. Cook the short pasta in salted water according to package directions, reserving 1 cup of pasta water before draining.
Cooking
  1. Preheat a large skillet over medium heat. Drizzle with olive oil and sauté the diced eggplants for 5 minutes.
  2. Stir in the chopped shallot and minced garlic, cooking for 3-4 minutes.
  3. Add the sun dried tomatoes, tomato paste, tomato sauce, and reserved pasta water, bringing to a boil over low heat.
  4. Stir in the ricotta cheese to combine into a rich sauce.
  5. Add the cooked pasta and mix well. Season with salt and pepper, and garnish with fresh thyme or herbs if desired.
Serving
  1. Store leftovers in the fridge for up to 3 days or freeze the sauce (without pasta) for up to 3 months.

Notes

For a truly creamy sauce, mix the ricotta thoroughly. Adjust the amount of tomato paste based on your preference for richness.