This eggplant pasta is perfect for those nights where you have no time but need a filling meal. It’s so easy and so tasty.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
300g rigatoni
280g jar Coles Sun-Dried Tomato Strips, 2 tbs oil reserved
1 eggplant, cut into 2cm pieces
2 zucchini, thinly sliced
250g cherry tomatoes*
100g Coles Deli Mediterranean Olives
250g firm ricotta, crumbled
1/2 cup basil leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.
Step 2
Meanwhile, heat the reserved oil in a large frying pan over medium-high heat. Add the eggplant and zucchini and cook, stirring occasionally, for 6-8 mins or until eggplant is tender. Add the sun-dried tomato, cherry tomatoes and reserved pasta cooking liquid and cook, stirring, for 3-4 mins or until the cherry tomatoes begin to collapse and the sauce thickens slightly. Add the olives and half the ricotta and toss to combine.
Step 3
Add pasta to eggplant mixture and toss to combine. Divide pasta mixture among serving bowls. Top with basil leaves and remaining ricotta to serve.
Swap me: *For a wallet-friendly option, use 2 medium tomatoes, chopped, instead of the cherry tomatoes
