Pasta with Ricotta, Eggplant and Tomatoes

Ingredients

• 250 g Cherry Tomatoes
• 2 Eggplants
• 1 onion
• 1 Garlic clove
• 400 g spaghetti
• Salt
• 2 tbsp olive oil
• 150 ml dry white wine
• Pepper
• 150 g ricotta
• 2 stems basil

Instructions

1. 1.

   Wash the tomatoes and pluck off the stems. Wash, trim and dice the eggplants. Peel and finely dice the onion and garlic.

2. 2.

   Cook the spaghetti in boiling salted water according to package instructions until al dente.

3. 3.

   Meanwhile heat oil in a pan. Sauté onion, garlic and eggplant over medium heat for 4–5 minutes. Add wine and tomatoes. Season with salt and pepper and simmer for 2–3 minutes before adding ricotta.

4. 4.

   Wash basil, shake dry and roughly chop.

5. 5.

   Drain the pasta, add it to the vegetable mixture in the pan and toss well. Divide onto four plates and garnish with basil.