Eggplant Pasta with Tomato and Ricotta

Name: Eggplant Pasta with Tomato and Ricotta
Yield: 10
Ingredients: 1 large eggplant, cut into cubes; Juice of 1/2 lemon; 1 tablespoon salt; 3 tablespoons olive oil; 1 tablespoon butter; 1 chopped onion; 2 cups cherry tomatoes, halved; 2 cups ricotta cheese, crumbled; 1 tablespoon tomato sauce; Black pepper to taste; 500g cooked pasta (rigatone) al dente; 1/2 cup fresh parsley leaves

1
1 large eggplant, cut into cubes
2
Juice of 1/2 lemon
3
1 tablespoon salt
4
3 tablespoons olive oil
5
1 tablespoon butter
6
1 chopped onion
7
2 cups cherry tomatoes, halved
8
2 cups ricotta cheese, crumbled
9
1 tablespoon tomato sauce
10
Black pepper to taste
11
500g cooked pasta (rigatone) al dente
12
1/2 cup fresh parsley leaves

Ingredients

1
1 large eggplant, cut into cubes
2
Juice of 1/2 lemon
3
1 tablespoon salt
4
3 tablespoons olive oil
5
1 tablespoon butter
6
1 chopped onion
7
2 cups cherry tomatoes, halved
8
2 cups ricotta cheese, crumbled
9
1 tablespoon tomato sauce
10
Black pepper to taste
11
500g cooked pasta (rigatone) al dente
12
1/2 cup fresh parsley leaves

Directions

1
1
2
In a bowl, combine the eggplant cubes, season with lemon juice and salt
3
Let it marinate for 15 minutes
4
Drain and squeeze out excess liquid
5
2
6
Heat the olive oil with butter in a pan over medium heat until the onion is translucent
7
Add the eggplant and cook for 10 minutes
8
Add the cherry tomatoes and cook for an additional 5 minutes
9
3
10
Combine the ricotta cheese and tomato sauce
11
Season with salt and black pepper, if needed
12
4
13
Wrap the pasta in the sauce, then sprinkle with parsley leaves
14
Serve immediately.