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🍝 Creamy Pasta with Eggplant, Tomatoes, and Ricotta

502 kcal · 30 min · 4 servings

Ingredients

• 250 g cherry tomatoes
• 2 eggplants
• 1 onion
• 1 clove garlic
• 400 g spaghetti
• salt
• 2 tbsp olive oil
• 150 ml dry white wine
• pepper
• 150 g ricotta
• 2 sprigs basil

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the tomatoes from the stems.
3. 3. Wash the eggplants.
4. 4. Remove the tough cap of the eggplants.
5. 5. Cut the eggplants into small cubes.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Dice the onion finely.
9. 9. Dice the garlic finely.
10. 10. Bring water to a boil and add salt.
11. 11. Cook the spaghetti in the salted water.
12. 12. Cook the pasta until al dente.
13. 13. Follow the instructions on the package.
14. 14. Pour oil into a pan.
15. 15. Heat the oil.
16. 16. Add the diced onion to the pan.
17. 17. Add the diced garlic to the pan.
18. 18. Add the eggplant cubes to the pan.
19. 19. Sauté the vegetables over medium heat.
20. 20. Sauté the vegetables for 4 to 5 minutes.
21. 21. Pour the wine into the pan.
22. 22. Add the tomatoes to the pan.
23. 23. Season the mixture with salt.
24. 24. Season the mixture with pepper.
25. 25. Let the mixture simmer for 2 to 3 minutes.
26. 26. Crumble the ricotta into the pan.
27. 27. Wash the basil.
28. 28. Shake the basil dry.
29. 29. Chop the basil coarsely.
30. 30. Drain the pasta.
31. 31. Add the pasta to the pan with the vegetables.
32. 32. Toss the pasta well to combine.
33. 33. Divide the mixture among four plates.
34. 34. Garnish the dish with the basil.

Nutrition per serving

• kcal: 502
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 78 g