Pasta with eggplant, chilli and ricotta
www.foodiful.com.au
www.foodiful.com.au
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Ingredients

  • 1 medium eggplant, diced
  • 1 Tbsp fine salt
  • 1 cup vegetable oil
  • 400 g rigatoni
  • 2 Tbsp extra virgin olive oil
  • 1 red onion, finely sliced
  • large pinch dried chilli flakes (optional)
  • 2 tsp baby capers
  • 4 cloves garlic, thinly sliced
  • 2 sprigs rosemary, leaves picked
  • 400 g can cherry tomatoes, drained
  • 1 bunch basil, leaves picked, torn
  • 200 g fresh ricotta, crumbled
  • ¾ cup finely grated parmesan
  • Sea-salt flakes and freshly ground black pepper, to season
  • 1 lemon cut into wedges to serve

Instructions

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