| | Eggplant and ricotta pasta
Eggplant and ricotta pasta
Eggplant and ricotta pasta 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Cook penne in a large saucepan of boiling water for 10-12 minutes, following packet instructions. Drain well. Return to pan.
  2. Heat oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.
  3. Stir in passata and sugar. Simmer for 10 minutes. Add eggplant and basil. Stir pasta and rocket through. Serve topped with ricotta and basil leaves.
Time for preparing:
12 min.
Servings:
4

Ingredients:

  • 500g penne
  • 2 teaspoons olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 700ml jar tomato passata
  • 1 teaspoon sugar
  • 1/2 cup char-grilled eggplant, chopped
  • 2 tablespoon basil, shredded
  • 40g baby rocket leaves
  • 100g low-fat ricotta, crumbled
  • Basil leaves, to serve
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