Rigatoni pasta with eggplant and ricotta

Prep 30 min
Total 35 min
Makes 4 Servings

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medium Italian eggplant, about 415 g
1 tsp
1 cup
3 tbsp
all-purpose flour
onion, chopped
796-mL can
crushed tomatoes
450-g pkg
rigatoni pasta
1/3 cup
packed fresh basil leaves, chopped
1/2 cup
ricotta salata, about 40 g, grated


  • PEEL eggplant, reserving peel. Julienne peel and set aside. Dice eggplant into 1/2 in pieces, then transfer to a bowl lined with paper towels. Toss with 1/2 tsp salt. Let stand for at least 10 min. (This will rid the eggplant of any bitter juices.)
  • HEAT a large saucepan over high. Add oil, then julienned eggplant peel. Stir often and fry until it begins to curl and crisp, 1 to 2 min. Use a slotted spoon to remove peel from oil to a paper towel-lined plate. Toss diced eggplant with flour. Add to hot oil in two batches. Fry, stirring occasionally until golden, 2 to 3 min. Transfer to another paper towel-lined plate. Pour out oil, leaving about 1 tbsp in pan. Reduce heat to medium-low. Add onion and cook until soft, about 2 min. Add tomatoes, diced eggplant and remaining salt. Season with pepper. Bring to a boil, then simmer for about 15 min.
  • COOK pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 8 to 10 min. Drain and add to eggplant mixture. Toss until combined. Stir in 1/4 cup basil. Scoop onto a platter and top with ricotta, then fried eggplant peel. Scatter remaining basil overtop.


Calories 649, Protein 21 g, Carbohydrates 115 g, Fat 13 g, Fibre 11 g, Sodium 750 mg. Excellent source of Iron
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