Savor the irresistible flavors of this SunDried Tomato Eggplant Ricotta Pasta Delight Quick tasty and perfect for any meal Enjoy today 152 chars

Scale

8 ounces of pasta (penne or fusilli)

1 medium eggplant, diced

1 cup of ricotta cheese

1/2 cup of sun-dried tomatoes, chopped

2 cloves of garlic, minced

1/4 cup of fresh basil, chopped (or 1 tablespoon of dried basil)

2 tablespoons of olive oil

Salt & pepper to taste

Optional: grated Parmesan cheese for topping

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Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

In a large pan, heat olive oil over medium heat. Add diced eggplant and sauté for 5-7 minutes until tender and golden brown.

Stir in minced garlic and chopped sun-dried tomatoes, cooking for another 2 minutes until fragrant.

Add the cooked pasta to the eggplant mixture and toss. If dry, add reserved pasta water until desired consistency.

Reduce heat to low, dollop ricotta cheese over pasta, and gently stir until warmed through. Season with salt, pepper, and fresh basil.

Plate and optionally sprinkle with grated Parmesan cheese. Garnish with fresh basil and enjoy.