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Roasted eggplant, cherry tomatoes, mushrooms, ricotta, basil and olives all come together to make a seriously delicious and healthy pasta Sicilian style!
What you will need:
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| ©NotAnotherFoodie |
- 3 baby eggplants
- 1 punnet of cherry tomatoes
- 4 mushrooms
- bunch of basil
- 300g ricotta cheese
- 1 small container of kalamata olives
- 2 cloves of garlic
- 2 cans of diced tomatoes
- pasta of choice (I like rigatoni or penne for this dish)
Heat the oven to 200ºC and boil water for the pasta. Halve the eggplants lengthways, drizzle with olive oil, season with salt and pepper and then roast with the unpeeled garlic cloves for 20 minutes or until soft.
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Heat a dash of olive oil in a deep pan, cut the mushrooms into chunks and then add to the pan along with the cherry tomatoes. Cook on medium heat until they brown, add the diced tomatoes and bring the sauce up to a simmer. Cook the pasta. Chop the roasted eggplant, scoop out the garlic and combine with the sauce.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Add the olives and chopped or torn basil (leave enough to garnish).
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| ©NotAnotherFoodie |
Drain the pasta and serve. Top with a generous dollop of ricotta and a sprinkle of basil.
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| ©NotAnotherFoodie |
