One of my most loved vegetables is the eggplant, and today I chose to create yet another dish with eggplant at the center of it!
This VEGETARIAN pasta sauce combines a lot of South of Italy in it: the sundried tomatoes, the ricotta cheese, the capers and, of course, the eggplant! It is a super-quick pasta to pull off: as usual, we want to eat well without spending hours in the kitchen!
Have a look at this vegetarian recipe and make sure to try it: if you like eggplants, then I can tell you this meal will make you fly to space without need of any SpaceX ticket!
Go for it, and tell Elon that the Italian Food Boss sent you!
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Enjoy your meal!
Pasta with Eggplant and Ricotta
Equipment
- Knife
Ingredients
- 350 gr eggplants
- 100 gr ricotta
- 50 gr capers
- 400 gr pasta
- basil
- 80 gr sundried tomatoes
Procedure
- Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Put a lid on if required;
- In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Mix the pasta with the eggplant;
- Now add the ricotta, the basil leaves, the capers and the sundried tomatoes. Feel free to add a bit of boiling water if you need more creaminess;
- Adjust of salt and eat!
- ENJOY!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
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