1 large eggplant, cut into cubes
Juice of 1/2 lemon
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter
1 chopped onion
2 cups cherry tomatoes, halved
2 cups ricotta cheese crumbled
1 tablespoon tomato paste
To taste black pepper
500g cooked rigatoni pasta al dente
1/2 cup fresh parsley leaves
1 large eggplant, cut into cubes
Juice of 1/2 lemon
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter
1 chopped onion
2 cups cherry tomatoes, halved
2 cups ricotta cheese crumbled
1 tablespoon tomato paste
To taste black pepper
500g cooked rigatoni pasta al dente
1/2 cup fresh parsley leaves
In a bowl, combine the eggplant cubes, season with lemon juice and salt
Cover with water and let it marinate for 15 minutes
Drain and squeeze
In a skillet, heat the olive oil with butter and sauté the onion until golden
Add the eggplant and cook for 10 minutes
Add the cherry tomatoes and cook for an additional 5 minutes
Stir in the ricotta cheese and tomato paste
Season to taste with salt and black pepper
Wrap the pasta in the sauce and sprinkle with parsley leaves
Turn off the heat, transfer to a serving dish, and serve immediately.
