serves 4 to 6
- 4 cups basic tomato sauce, jarred or homemade
- 1 medium eggplant, peeled and cut into 1-inch cubes
- Kosher salt
- 4 tablespoons flour
- 4 tablespoons olive oil, divided
- 2 medium cloves garlic, smashed
- 1 medium onion, thinly sliced
- 1 pound short pasta, such as rigatoni, penne, or casarecce (pictured)
- Salt and freshly ground black pepper
- 1/4 cup roughly chopped fresh basil
- 6 tablespoons ricotta cheese
Our toddler is quite the pasta lover, so it was not a stretch for her to like this dish.
When I was kid, I found the look and texture of eggplant kind of creepy, especially when halved and baked (made think of jelly fish). In this dish, the eggplant is peeled and diced in bite sizes so it becomes creamy and full of flavor. The cooked onions give it some added sweetness. The dish is also quite wholesome if if you go easy on the oil. We make it with a simple homemade tomato sauce (can be made year-round with some nice canned San Marzano tomatoes). You can skip the ricotta if you’d like.
As always, this is a great dish because I love it too.