Penne with eggplant, tomato, balsamic and ricotta Recipe - Better Homes & Gardens Australia
Quick and easy, this eggplant and tomato pasta with its hit of sweetsour balsamic will be popular with vegetarians, and everyone else too!
Ingredients
- 500g dried penne pasta
- 200ml extra virgin olive oil
- 2 eggplants, peeled, cut into 2cm chunks
- Sea-salt flakes and freshly ground black pepper, to season
- 4 cloves garlic
- 1 tsp dried chilli flakes
- 2 Tbsp capers ½ bunch flat-leaf parsley leaves
- 200ml white wine
- 400g can crushed tomatoes, drained
- 50ml balsamic vinegar
- 200g fresh ricotta
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