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

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.

FLKeysJen January 01, 2008

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