Eggplant, Tomato and Fresh Ricotta Farfalle

Total Time
Prep 15 mins
Cook 15 mins

Another fast and healthy pasta from well known chef Steve Conant

Ingredients Nutrition


  1. In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
  2. Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.
  3. In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.
  4. Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
  5. Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.
Most Helpful

5 5

Better than something from a fine Italian restaurant - and so easily put together. The ricotta melts over the hot pasta into a creamy sauce and the bites of eggplant are sooo good! I did omit the parmesan and used low-fat ricotta and much less oil. I realized I was out of farfalle pasta so used whole wheat rotini and it was wonderful.