I have to share this recipe for Sun-Dried Tomato Eggplant Ricotta Pasta because I probably make it more than I should. It’s my secret weapon for those nights when I want a really, really good dinner but have very little energy to pull it off. There’s just something about the combination of soft, savory eggplant and a creamy, tangy tomato-ricotta sauce that hits the spot every single time. The one thing I’ve learned is to be patient with the eggplant in the oven; getting it properly browned is what takes the flavor from good to great.
Here’s What You’ll Need
- 1 large eggplant, chopped into cubes
- 3 tablespoons of olive oil
- Salt and black pepper
- 1 pound of pasta (I always use rigatoni, but any short pasta is fine)
- 3 minced garlic cloves
- 1/2 cup of sun-dried tomatoes from a jar with oil, drained and chopped
- A pinch of red pepper flakes, if you like a little warmth
- 1 (15-ounce) tub of whole milk ricotta
- 1/2 cup of the water from the pasta pot
- 1/2 cup of grated Parmesan, plus more for serving
- A small handful of fresh basil, chopped
- Zest from 1 lemon (this really brightens everything up)
How to Put It All Together
Step 1: Roast the Eggplant
First, get your oven heated to 400°F (200°C). Put the eggplant cubes on a baking sheet, drizzle with about two tablespoons of the olive oil, and toss with salt and pepper. Make sure they’re spread out and not piled on top of each other so they can roast instead of steam. They’ll go into the oven for about 20-25 minutes. I like to flip them about halfway through so they get browned on all sides. You’ll know they’re done when they are soft and have those nice caramelized spots.
Step 2: Cook Your Pasta
While the eggplant is in the oven, get a big pot of water boiling. Salt it well, then add your pasta. Let it cook based on the package time until it’s al dente. Before you drain it, grab a mug and save at least a cup of that starchy cooking water. It’s the key to making the sauce creamy later. Then you can go ahead and drain the pasta.
Step 3: Get the Sauce Started
Using the same pot you cooked the pasta in, add the last tablespoon of olive oil and set the heat to medium. Add the minced garlic and the red pepper flakes. You only need to stir this for about a minute until you can smell the garlic. Don’t walk away or it will burn. Add the chopped sun-dried tomatoes and stir for another minute.
Step 4: Make It Creamy
Turn the heat down to low. Add the whole tub of ricotta, the parmesan, and the lemon zest to the pot. Stir it all up. It will look thick at first, but then you’ll slowly pour in about half a cup of the pasta water you saved, stirring the whole time. You’ll see it loosen up into a beautiful, creamy sauce. If it’s still too thick for your liking, just add a bit more water. Now’s the time to taste it and see if it needs more salt or pepper. Add the cooked pasta and the roasted eggplant back into the pot and stir gently to get everything coated in that sauce. Mix in the fresh basil right at the end.
Step 5: Time to Eat
Spoon it into bowls and top it with some extra Parmesan. This healthy vegetarian pasta dinner is so full of flavor you don’t need much else with it, maybe a simple salad if you feel like it. It’s just a really satisfying meal, perfect for a regular weeknight but also good enough if you have people over.
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This Is Why It’s a Favorite
Look, I know I’ve hyped this up, but this Sun-Dried Tomato Eggplant Ricotta Pasta really is one of my go-to meals. It’s comforting without being heavy, and the flavors are just so good together. It’s a simple, honest recipe that delivers every time. If you end up making it, I’d love to hear how it went in the comments.
