This Eggplant and Sun-dried Tomato Ricotta Pasta is a lovely mix of creamy, tangy, and a little sweet. The tender eggplant adds a soft, meaty texture while the sun-dried tomatoes bring bursts of rich flavor. Tossed with smooth ricotta cheese and pasta, it’s a simple dish that feels special every time.
I love making this recipe when I want something comforting without spending hours in the kitchen. The ricotta keeps everything light and creamy, and the sun-dried tomatoes add a great depth that makes the pasta taste like it’s been simmering all day. One of my favorite tips is to toast the eggplant just right, so it’s soft but still holds its shape—this really makes a difference.
Serving this pasta with a sprinkle of fresh basil or a little extra parmesan on top always makes it feel fresh and bright. I often enjoy it with a green salad or some crusty bread, which soaks up any leftover ricotta sauce. It’s the kind of meal you’ll happily make again and again, and I find it’s a big hit with friends and family too!
Key Ingredients & Substitutions
Eggplant: Use firm, fresh eggplant for the best texture. If you’d like, try grilling or roasting it for a smokier flavor. If you don’t have eggplant, zucchini works as a nice substitute but has a milder taste.
Sun-dried Tomatoes: Oil-packed sun-dried tomatoes are best for their rich flavor and soft texture. If you only have dry ones, soak them in warm water for 15 minutes before using. Cherry tomatoes add freshness and balance.
Ricotta Cheese: Ricotta makes the sauce creamy and light. If you don’t have ricotta, mascarpone or cottage cheese (blended smooth) can work as alternatives. For dairy-free, try a plant-based cream cheese.
Pasta: Rigatoni is great because its ridges hold the sauce well. You can swap in penne, fusilli, or any pasta you like. Just cook to al dente for the best texture.
How Do I Get the Eggplant Tender and Flavorful Without It Getting Mushy?
The key to perfect eggplant is managing moisture and cooking time. Here’s how I do it:
- Cut the eggplant into even cubes so they cook uniformly.
- Salt the eggplant pieces lightly and let them sit for 15-20 minutes, then pat dry. This helps reduce bitterness and moisture.
- Cook the eggplant in hot olive oil over medium heat, stirring occasionally, until golden brown and soft but still holding shape (about 8-10 minutes).
- Avoid overcrowding the pan to ensure pieces crisp up instead of steaming.
This method gives you tender, flavorful eggplant that adds great texture to your pasta.
Equipment You’ll Need
- Large pot – to boil pasta evenly and with plenty of water.
- Large skillet – perfect for cooking eggplant and making the sauce in one pan.
- Colander – to drain pasta easily without losing any.
- Wooden spoon or spatula – helps stir ingredients gently without scratching your skillet.
- Measuring cups and spoons – for accurate amounts of cheese, oil, and spices.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or chicken pieces for extra protein and heartiness.
- Stir in fresh spinach or kale near the end for added greens and nutrition.
- Use goat cheese instead of ricotta for a tangier, creamier sauce.
- Sprinkle toasted pine nuts or walnuts on top to add crunch and nuttiness.
Eggplant And Sun-dried Tomato Ricotta Pasta
Ingredients You’ll Need:
For The Pasta and Sauce:
- 12 oz rigatoni or preferred pasta
- 1 medium eggplant, cut into bite-sized cubes
- 1/4 cup olive oil, divided
- Salt and black pepper, to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup cherry tomatoes, halved
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/3 cup fresh basil leaves, chopped, plus some for garnish
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup reserved pasta cooking water
How Much Time Will You Need?
This recipe will take about 30-35 minutes from start to finish. Cooking the pasta and sautéing the eggplant and other ingredients happen at the same time, making it a quick and delicious meal. Allow a few extra minutes for prep and assembling the creamy ricotta sauce.
Step-by-Step Instructions:
1. Cooking the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following the package instructions. Remember to reserve half a cup of pasta water before draining the pasta. Set the drained pasta aside.
2. Preparing the Eggplant:
While the pasta cooks, warm 2 tablespoons of olive oil in a skillet over medium heat. Add the cubed eggplant, season with salt and pepper, and cook, stirring occasionally, until it’s tender and a golden brown color, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
3. Making the Tomato Base:
In the same skillet, add the remaining olive oil. Sauté the chopped onion until translucent, roughly 3 to 4 minutes. Add minced garlic and cook for another minute until aromatic. Then stir in the chopped sun-dried tomatoes and cherry tomatoes. Cook for about 4-5 minutes until the cherry tomatoes soften and release some juice.
4. Combining Eggplant and Tomato Mixture:
Return the cooked eggplant to the skillet and gently stir it into the tomato mix. Let everything cook together for an additional 2 minutes to blend the flavors.
5. Creating the Ricotta Sauce:
Lower the heat and stir in the ricotta cheese along with the grated Parmesan. Add some of the reserved pasta cooking water a little at a time to loosen the sauce as needed, stirring until creamy and well combined.
6. Finishing the Dish:
Add the cooked pasta to the skillet. Toss gently so every piece of pasta is coated with the creamy ricotta, eggplant, and sun-dried tomato sauce. Mix in chopped fresh basil and, if you like a little heat, the red pepper flakes. Adjust salt and pepper to your taste.
7. Serving:
Serve the pasta hot, garnished with extra Parmesan cheese and fresh basil leaves for a lovely finish.
Can I Use Frozen Eggplant For This Recipe?
Yes, you can use frozen eggplant, but be sure to thaw it completely and drain any excess moisture to prevent the pasta from becoming watery. Pat it dry with paper towels before cooking.
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of pasta water if the sauce feels too thick.
Can I Substitute Ricotta With Another Cheese?
Absolutely! Mascarpone or cream cheese can be used for a similar creamy texture. For a tangier flavor, try goat cheese, but keep in mind this will slightly change the taste.
Is It Possible To Make This Dish Vegan?
Yes! Use vegan ricotta or a tofu-based ricotta substitute and skip the Parmesan or use a plant-based alternative. Use olive oil and ensure the pasta you choose is egg-free.
