Adapted from Fresh Flavor Fast


1 lb penne

1/4 cup olive oil

1 onion halved and thinly sliced

4 garlic cloves thinly sliced

1/4 tsp crushed red pepper flakes

1 large eggplants cut in 1/4″ chunks

1 1/2 lbs plum tomatoes cored and cut into 1/2″ chunks

2 Tbl tomato paste

1/4 cup water (more as needed)

1/2 cup packed torn basil leaves

1/4 cup ricotta




1. Cook pasta in boiling salted water until al dente, drain and return to pot

2. Meanwhile heat olive oil in large skillet over medium heat. Add garlic, onion, red pepper flake. Cook stirring occasionally until onion softened (about 5 minutes)

3. Add eggplant and generously salt and pepper. Cover and cook until eggplant releases juices. (about 5 minutes)

4. Uncover stir occasionally and cook until tender (about 4 minutes) if bottom browns too much add a few tablespoons of water and scrape bits off bottom.

5. Add tomato paste, tomatoes, and 1/4 cup water. Cook stirring occasionally until tomatoes soften (about 5 minutes)

6. Add tomato mixture and basil to pasta and mix. Reheat if necessary. Serve with dollop of ricotta and additional basil leaves for garnish.