Eggplant, tomato and basil sauce with ricotta – Organic Tuscany Cookbook

Name: Eggplant, tomato and basil sauce with ricotta – Organic Tuscany Cookbook
Total time: 45 min
Ingredients: 3 eggplants/aubergines; 300 g/10 oz ripe (but not squashy) tomatoes (Good canned tomatoes work fine for this sauce too); 10-15 leaves fresh basil; Olive oil; 2 cloves of garlic, squashed but left whole; 200 g ricotta cheese; Pasta quantities are very subjective, but for a light sauce such as this one, calculate 60-80 g/2-3 oz as a starter, or 140-160 g/5-6 oz as a main course.

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Experience the flavors of Tuscany with our Eggplant, Tomato and Basil Sauce with Ricotta—grilled eggplant, ripe tomatoes, fresh basil, and creamy ricotta. Perfect for a light yet satisfying starter...

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Ingredients

3 eggplants/aubergines
300 g/10 oz ripe (but not squashy) tomatoes (Good canned tomatoes work fine for this sauce too)
10-15 leaves fresh basil
Olive oil
2 cloves of garlic, squashed but left whole
200 g ricotta cheese
Pasta quantities are very subjective, but for a light sauce such as this one, calculate 60-80 g/2-3 oz as a starter, or 140-160 g/5-6 oz as a main course.