- Pasta foam Rigate - 450 Grams
- Salt and ground pepper - - To taste
- olive oil - 4 items. spoons
- medium bulb - 1 piece
- cloves garlic - 4 pieces
- chopped red pepper - 1/4 Teaspoon
- large eggplant - 1 piece
- Cherry tomatoes - 650 Grams
- tomato paste - 2 Art. spoons
- fresh basil - 1/2 cup
- Ricotta - 3/4 Cups
Boil the pasta in a large saucepan with boiling salted water until ready, according to the instructions on the package. Drain the water and return the pasta to the pan. Heat the oil in a large frying pan over medium heat. Add the onion, garlic and chopped red pepper, fry, stirring, until soft, about 5 minutes. Add eggplants, season with salt and pepper. Cover and fry for about 5 minutes. Remove the lid and cook, stirring, until soft, for 3 to 4 minutes. Add the tomatoes, tomato paste and 1/4 cup water, cook, stirring, until soft, about 5 minutes. Stir vegetables with pasta and basil. Lightly heat up if necessary. Decorate each serving with a spoonful of ricotta and basil.
Servings: 4-6