pasta with eggplant, sweet onion, and ricotta

Views 1841

September 16, 2015

Prep. Time

0 mins

Cook Time

40 mins

Total Time

40 mins

More than delicious



  • 1/4 cup extra-virgin olive oil
  • 1 large Vidalia onion (or use other sweet onion), chopped
  • 2 medium eggplants, cut into 1/2- to 1-inch chunks
  • Salt
  • Freshly ground black pepper
  • 1 pound farfalle or other dried pasta
  • 1/2 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Chopped fresh basil for garnish (optional)


  • Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. When it's hot, add the onion and eggplant, sprinkle with salt and pepper, and stir occasionally until browned and tender, about 15 minutes.
  • Add pasta to boiling water and prepare as directed. When the pasta is done, drain it, reserving 1/2 cup of the cooking water. Return pasta to the pot with 1/2 cup ricotta cheese and the reserved cooking water; toss to combine. Serve pasta topped with the eggplant mixture, freshly grated Parmesan and basil.


Search all recipes

Submit a Recipe

Most Rated Recipes