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.
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 this step-by-step VIDEO.
RECIPE NOTES
- 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 pork mince or pancetta
More easy pasta dishes, please!
- Tagliatelle with meat and kale pesto
- Pasta with smoked salmon and chorizo
- 15 minute broccoli pasta with basil oil
Recipe Video
Calories Per Serving: 574 kcal *kcal per serving – Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.Eggplant and sun dried tomato pasta with ricotta
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 574Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 405mgCarbohydrates: 92gFiber: 15gSugar: 24gProtein: 24g
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It’s very tasty!
This was delicious! A keeper!
So good! A new regular for us.
So happy to hear this! Thanks Michael!
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.
Love hearing this! Thank you for making!
Is that parsley or basil you’ve garnished with on top?
Can’t wait to make!
hi, it’s flat parsley. Hope you love it!
Another keeper!
Thank you! I am so glad you enjoyed this recipe! Thanks for making it!
Is that fresh pasta? 250g seems like a lot of dried pasta. Thanks in advance
Hi, I used dry pasta, but you can easily use less. Hope you love this recipe!
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.
I just love, love, love your recipes!
Thank you, I’m so happy you’re enjoying the recipes!
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!
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!
Thanks so much for giving this recipe a try! Enjoy the leftovers!
This looks so good! What a great weeknight comfort food dish!
Thanks for sharing! Does it keep long?
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!
Hi Alyssa! Thank you for making this recipe and your comment, so glad to hear you enjoyed it!
Do you peel the eggplant?
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!
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.
Hi Amelie, thank you for your comment. It makes me so happy to hear you enjoyed this recipe!
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.
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!