A flavorful and filling way to incorporate eggplant into a delicious dinner. This creamy sun-dried tomato and eggplant pasta whips up in just 20 minutes making this an easy dinner choice.
Ziti | Sundried Tomatoes Eggplant | Tomato Purée Tomato Paste | Onion Garlic Paste | Salt Ricotta Cheese | Pepper Smoked Paprika OPTIONAL TOPPINGS Parmesan Cheese Black Olives
Prepare pasta according to al dente package instruction. Generously salt the water and stir while cooking. Drain pasta and reserve ¼ cup of the pasta water.
Heat a large skillet with 4 tablespoons of the sun dried tomato oil over medium heat. Sauté eggplant, onion and garlic until tender. It will take about 6-8 minutes.
Add sliced sundried tomatoes. Cook for 2 minutes. Stir in tomato purée, tomato paste, ricotta, smoked paprika, cooked pasta and pasta water.
Heat through. Add salt and pepper to taste. Garnish with parsley and freshly grated Parmesan. Add olives, if desired.