It's a comforting dish that celebrates the flavors of Sicily, making it perfect for dinner tonight!

1

Begin by boiling water in a large pot and adding a pinch of salt to it.

2

While the water heats, cut the eggplant into small cubes. Heat the olive oil in a pan over medium heat and sauté the eggplant for about 5 minutes, until it's golden brown.

3

Add the canned tomatoes to the pan with the eggplant, season with salt and pepper, and let it simmer on low heat for 10 minutes. Stir occasionally.

4

Once the water is boiling, add the pasta and cook according to the package instructions, usually around 10 minutes, until al dente.

5

While the pasta cooks, prepare the ricotta by mixing it with a pinch of salt and some black pepper. Set aside.

6

Once the pasta is cooked, drain it and add it directly to the pan with the eggplant and tomato sauce. Toss everything together over low heat for another 2 minutes to combine the flavors.

7

To serve, plate the pasta and top with dollops of ricotta cheese and fresh basil leaves. Drizzle with a touch of olive oil if desired.

4 servings

• Add a handful of olives for a briny punch.
• Incorporate some sautéed onions and garlic for depth of flavor.
• Experiment with different types of cheese, like burrata, for a creamier finish.

• Use a ripe eggplant for maximum flavor.
• Make sure to drain the pasta well to prevent the dish from being watery.
• Feel free to customize the cheese; some people like to use grated Parmesan instead of ricotta.

• fat: 14 grams
• protein: 12 grams
• calories: 400
• carbohydrates: 60 grams

This dish is hearty yet healthy, providing carbohydrates for energy, healthy fats from olive oil, and protein from ricotta, making it a balanced meal.

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