Anna Chwistek
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Eggplant and sun-dried tomato pasta with ricotta. Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese?
This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal.
Why this recipe works
Ricotta cheese perfectly melts into the tomato sauce and coats every single pasta bite. It’s a fantastic alternative to the tomato sauce classic. It’s minimal. It’s light, loaded with veggies and with just the right balance of flavors and textures.
It is simplicity at its finest: just pasta, a deeply flavored tomato sauce with eggplant and sun dried tomatoes, and a creaminess that cuts the tang of tomato sauce.
Let me guide you through the recipe with thisstep-by-step VIDEO.
Helpful tips
- For the best result, dice the eggplant very finely. This way, you won’t end up with large uncooked chunks.
- This dish can totally stand on its own as a meal. But if you’re looking for something to round this out into a more multi-dimensional meal or impress friends with a full blown dinner party, you could add a salad, grilled chicken, bread…
- Or sauté the eggplant together with some ground pork or pancetta.
How to store pasta with ricotta sauce
Store in an airtight container and refrigerate for up to 3 days.
More easy pasta dishes, please!
- Tagliatelle with meat and kale pesto
- Pasta with smoked salmon and chorizo
- 15 minute broccoli pasta with basil oil
Eggplant and sun dried tomato pasta with ricotta
Anna Chwistek
Sautéed eggplant and sun-dried tomatoes in a luscious ricotta sauce with pasta. This satisfying vegetarian dinner is ready in about 20 minutes—a deliciously simple option for a perfect weeknight meal.
4.58 from 147 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 2
Calories 672 kcal
Ingredients
- 9 ounces pasta
- 1 eggplant finely diced
- 1 cup sun-dried tomatoes packed in oil drained, oil reserved
- 1 shallot finely chopped
- 3 garlic cloves minced
- 1 cup puréed tomatoes
- 5 ounces ricotta
- ½ tsp crushed red pepper flakes
- 1 tsp smoked paprika
- salt to taste
- black pepper to taste
Instructions
Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes.
Add the tomato puree and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.
Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute. Taste and adjust salt.
Serve immediately. Enjoy!
Video
Nutrition
Serving: 0gCalories: 672kcalCarbohydrates: 115gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 75mgPotassium: 966mgFiber: 12gSugar: 13gVitamin A: 862IUVitamin C: 7mgCalcium: 209mgIron: 3mg
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62 comments
It’s very tasty!See AlsoThe Best Homemade Chorizo Pizza30 Minute Korean Beef and Avocado Rice Rolls.Stuffed Shells Recipe (VIDEO)30 Meals You Can Make in a Muffin Tin - Stay at Home MumReply
Thanks Violeta!
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This was delicious! A keeper!Reply
Thanks so much Zoe!
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So good! A new regular for us.Reply
So happy to hear this! Thanks Michael!
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Delicious❣️Love sun dried tomatoes & eggplant. Good combo. I used Penne. Only suggestion — I would have people cut the tomatoes up — a little too strong for in-Italian people like my hubby. I made my own last year growing Roma’s & putting in oil.Reply
Love hearing this! Thank you for making!
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Is that parsley or basil you’ve garnished with on top?
Can’t wait to make!
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hi, it’s flat parsley. Hope you love it!
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Another keeper!Reply
Thank you! I am so glad you enjoyed this recipe! Thanks for making it!
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my hsband says i wnt like it lol but i find it pretty cool to look at yummy wowowowowowoowReply
Is that fresh pasta? 250g seems like a lot of dried pasta. Thanks in advance
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Hi, I used dry pasta, but you can easily use less. Hope you love this recipe!
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I would say that 250g dry pasta for two people is the correct amount for a main course dish.
Naturally, if you are providing starters and sweet it can be reduced somewhat.Reply
FINALLY found a way to eat egg plant!!! Bury it in pasta and cheese 😂
Made this last night and it is a keeper 🙌Reply
Yay!! I’m so happy to hear that Sami!
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Perfect recipe, thanks a lot! 🙂Reply
Excellent! Thanks!
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I swapped ricotta for torn up tofu to make this a vegan dish and my husband loved it! It was very mild and tasty!Reply
Amazing! I’m so glad you enjoyed it!
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I just love, love, love your recipes!Reply
Thank you, I’m so happy you’re enjoying the recipes!
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Made this twice in the past 8 months. second time added chicken. Sooooo good.Reply
Yay!! Thanks so much Kajuana!
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So delicious!! Absolutely making this again… for company next time. 😊Reply
It makes me so happy to hear that. Thanks Katya!
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So delicious! I love eggplant and sun-dried tomatoes, and what a fantastic way to combine them. Regarding the 2 servings: I used 250g of rigatoni – which made WAY beyond what my daughter and I could eat in one sitting. It’s the only thing we had for dinner, and there’s easily 4 servings left. The leftovers filled a 2.2 qt dish to the brim!Reply
So delicious! I love eggplant and sun-dried tomatoes, and what a great way to combine them. Regarding the 2 servings: I used 250g of rigatoni – which made WAY beyond what my daughter and I could eat in one sitting. It’s the only thing we had for dinner, and there’s easily 4 servings left. The leftovers filled a 2.2 qt dish to the brim!Reply
Thanks so much for giving this recipe a try! Enjoy the leftovers!
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I was given a few eggplants so used two to make and double this recipe. I’m primarily dairy free, and my daughter is plant based, so I didn’t use ricotta. I did add spinach, pine nuts and capers. Good recipe! This fed 8 people with doubling and there was still a ton left over. So one recipe would probably serve 6-8 people.Reply
Thank you Meri! I’m so glad you enjoyed it!
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I’m sorry, but how many ounces of pasta in this recipe? One conversion chart says 250 gr of dry pasta is 8 ozs., and another says it’s 20 ozs. Very confusing.Reply
Hi Suzy, it’s 9 ounces. Happy cooking!
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This looks so good! What a great weeknight comfort food dish!
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Thanks for sharing! Does it keep long?
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You can keep the leftovers refrigerated for up to 3 days. Happy cooking!
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An easy to follow recipe. Shallots, garlic, sundried tomatoes ? Whole family loved it. I stuck to the recipe with no substitutions. Smoked paprika too. Making it right now for the second time.Reply
Thanks Jim! It makes me so happy to hear that!
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Made this several times – first time just for myself and then the second time for a group of 10 people! They all loved it and was quite easy to upscale! Quick and highly tasty, will definitely keep making!Reply
Thank you Bethany! I’m so happy to hear that!
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Delicious! I made this for a dinner party. Thank you for sharing your wonderful recipes. Greetings from Nairobi, KenyaReply
You’re welcome Dee! I’m so happy you enjoyed this recipe! Greetings! x
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Absolutely, delicious! I cut the recipe in half and have plenty for at least three meals (it’s just me). I cut up the eggplant earlier and made the cook time a breeze!Reply
Hi Alyssa! Thank you for making this recipe and your comment, so glad to hear you enjoyed it!
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Do you peel the eggplant?
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Hi Cher, eggplant skin is edible and contains nutrients and fiber. There’s no need to peel the eggplant, it will become tender after sautéing. The skin will soften and blend into the sauce, adding a slightly chewy texture. However, if you prefer to peel the eggplant for a smoother sauce without any chewy bits, go for it! Enjoy the recipe!
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This was a fantastic dish for using up some leftover ingredients + fresh CSA veggies; it comes together so easy and will be one of my go-tos for eggplant season from now on. It’s great with a bit of fresh oregano added.Reply
Hi Amelie, thank you for your comment. It makes me so happy to hear you enjoyed this recipe!
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Can I replace the egg-Kant for zucchini instead? If so, how would I do this. I am not familiar with cooking with zucchini or eggplant. Thank you in advance. I’m looking forward to making this and adding a protein, maybe a sausage of sorts or even chicken not sure but your input would be greatly appreciated.
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Hi Katherine, you can easily substitute the eggplant with zucchini and prepare it following the same instructions as you would for the eggplant. Additionally, you can enhance the protein by including options such as chicken, rotisserie chicken, Italian sausage, or shrimp.
Please let me know if you have any more questions. Enjoy the recipe, and I’d love to hear how it turned out for you!Reply
Quick and easy recipe to follow. My family thoroughly enjoyed it!Reply
It makes me so happy to hear that Thandie!
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Look delish! What can i substitute with rigatoni?
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Hi Christine, you can try it with ziti, penne, any pasta with ridges or one that has a spiral shape. Please let me know if you have any more questions. Enjoy the recipe!
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In my family’s humble opinion – this was very average. The recipe was a little bland and it was a lot of work to cut the eggplant in tiny cubes. This is not one that we will make again.Reply
Hi Brigitte, I appreciate you making this dish and sharing your feedback! So sorry this took longer than expected to prepare.
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Any recommendations to make this vegan?
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Hi, you can use vegan ricotta, silky tofu or cashew cheese. Enjoy the recipe!
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I wouldn’t have normally made this, but I just happened to have all the ingredients on hand. I tossed in some fresh basil, oregano and parsley. Wow!Reply
So glad you enjoyed! Thanks for giving this recipe a try!
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