Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep Time
10 Mins
Cook Time
16 Mins
Stand Time
15 Mins
Serves 6

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

DarkLady's Review

September 25, 2013

lisac20's Review

August 16, 2013
Excellent. Made exactly as written. It was a nice summer pasta. Will definitely make again!

Eloise4's Review

March 04, 2011
Delicious!!!!!! My husband and I loved it!!!! It was a nice change from the usual spaghetti with tomato sauce. It was lighter and refreshing, its going to be perfect for this summer!!!!!! And also I used fettuccine instead of spaghetti.