Spaghetti with Eggplant, Ricotta and Tomatoes

Spaghetti with Eggplant, Ricotta and TomatoesRecipe
Photo: Ryan Benyi; Styling: Andrea Steinberg
Serves 6

Cost per Serving:



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1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
5 tablespoons olive oil
1 pound spaghetti
1 pint cherry tomatoes, quartered
1/2 cup finely chopped fresh basil
1 small clove garlic, finely chopped
1/2 cup grated Parmesan
Salt and pepper
1 1/2 cups ricotta


Prep: 10 Minutes
Cook: 16 Minutes
Stand: 15 Minutes

1. Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.

2. Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.

3. Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.

Created date

June 2010

Nutritional Information

Calories 565
Fat 23 g
Satfat 8 g
Protein 21 g
Carbohydrate 68 g
Fiber 6 g
Cholesterol 32 mg
Sodium 584 mg