Eggplant Ricotta Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant tossed with pasta in a tomato sauce and topped with creamy ricotta. Comforting and flavorful with a vegetarian focus. A cozy Italian dinner that's simple yet utterly satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 8 oz (250 g) short pasta
- 1 medium onion, finely diced
- 2 garlic cloves, finely chopped
- 1/4 teaspoon red chili flakes
- 1 tablespoon tomato paste
- 1 1/2 cup (400 ml) tomato puree (passata)
- 1 teaspoon dried oregano
- 1 cup (250 g) fresh ricotta
- 6-8 fresh basil leaves
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 531mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 531MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.