in Recipes

Spaghetti with ricotta, tomatoes and eggplant

updated

Spread the love

Ingredients for 4 servings:

  • 400 g spaghetti or other pasta
  • 250 g tomatoes
  • 2 eggplant(s)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp olive oil
  • 150 ml white wine
  • 150 g ricotta
  • salt and pepper
  • some basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Cook the pasta in salted water according to the package instructions and drain. Dice the tomatoes and eggplant. Peel and chop the onion and garlic. Heat the oil in a pan. Sauté the onion, garlic, and eggplant for about 5 minutes. Add the wine and tomatoes and sauté for about 3 minutes. Season with salt and pepper. Stir in the ricotta. Chop the basil. Add the pasta to the vegetables and quickly mix everything together. Sprinkle with basil and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fried noodle fritters

Gugelhupf with plum jam and yogurt