Name: Penne with eggplant, tomato, balsamic and ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500g dried penne pasta; 200ml extra virgin olive oil; 2 eggplants, peeled, cut into 2cm chunks; Sea-salt flakes and freshly ground black pepper, to season; 4 cloves garlic; 1 tsp dried chilli flakes; 2 Tbsp capers ½ bunch flat-leaf parsley leaves; 200ml white wine; 400g can crushed tomatoes, drained; 50ml balsamic vinegar; 200g fresh ricotta

Penne with eggplant, tomato, balsamic and ricotta

Quick and easy, this eggplant and tomato pasta with its hit of sweetsour balsamic will be popular with vegetarians, and everyone else too!

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Serves 4

Prep

10M

Cook

15M

Total

25M

A crowd pleaser!

Ingredients

500g dried penne pasta

200ml extra virgin olive oil

2 eggplants, peeled, cut into 2cm chunks

Sea-salt flakes and freshly ground black pepper, to season

4 cloves garlic

1 tsp dried chilli flakes

2 Tbsp capers ½ bunch flat-leaf parsley leaves

200ml white wine

400g can crushed tomatoes, drained

50ml balsamic vinegar

200g fresh ricotta

Method

Cook pasta following pack directions.

Meanwhile, heat oil in a large wide heavy-based saucepan over a medium heat for 2 minutes. Add eggplant and cook for 4 minutes. Season, then add garlic, dried chilli, capers and parsley and cook for a further 2 minutes.

Add wine, 100ml water and drained tomatoes and bring to the boil. Reduce heat to low and cook for 7 minutes or until eggplant is very soft.

Drain pasta and add to eggplant mixture. Stir in vinegar, then season. Serve with fresh ricotta broken and sprinkled over the top.

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