By Gabriele Caglio
Pasta - Eggplants and ricotta sauce
7 steps
Prep:15minCook:1h
Pasta is one of the most famous italian dishes. It is easy to make and most of the times all the ingredients are sitting in the fridge. This sauce is made with eggplants and ricotta.
Updated at: Thu, 17 Aug 2023 04:42:51 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
35
High
Nutrition per serving
Calories602.9 kcal (30%)
Total Fat26.3 g (38%)
Carbs76.8 g (30%)
Sugars10.2 g (11%)
Protein17 g (34%)
Sodium846.5 mg (42%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Chop the onions in quite small pieces.
Cutting Board
Knife
onions5gStep 2
Pour some olive oil into a small casserole and when is hot, add the onions and when they are translucents, add the tomato sauce.
Pot
Wooden Spoon
CooktopHeat
Tomato sauce100gonions5gStep 3
Stir the sauce for a minute and add some salt, pepper and basil. Decrease the heat and cover the pot with a lid. The sauce needs to cook for more or less half an hour.
Wooden Spoon
LidCooktopHeat
salt
basil
pepperStep 4
While the sauce is on the stove, prepeare the eggplants. Cut the eggplants in small cubes.
Cutting BoardKnife
eggplants150gStep 5
Heat up a generous amount of oil in a frying pan and fry the eggplant until the are a little crispy. Strain the eggplants and put them into the sauce.
Frying Pan
Strainer
Slotted SpoonCooktopHeateggplants150g
oilStep 6
After adding the eggplants to the sauce, add the ricotta too. Stir for a minute, put the lid back on the pot and cook sauce for ten more minutes.
Wooden SpoonLidCooktopHeat
ricotta50gStep 7
Cook the pasta in boily and salty water as long as indicated on its box. Strain the pasta and serve adding the eggplants and ricotta sauce and some basil.
PotLidWooden SpoonCooktopHeat
pasta80gsalt
waterbasilNotes
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