Spaghetti with Eggplant, Ricotta and Tomatoes

Photo: Ryan Benyi; Styling: Andrea Steinberg

Yield: Serves 6
Cost per Serving: $1.65
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Recipe Time

Cook Time:
Prep Time:
Stand: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 565
  • Fat: 23g
  • Saturated fat: 8g
  • Protein: 21g
  • Carbohydrate: 68g
  • Fiber: 6g
  • Cholesterol: 32mg
  • Sodium: 584mg

Ingredients

  • 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
  • Salt
  • 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

Preparation

  1. 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. 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. 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.
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