Name: Whole Wheat Pasta with Eggplant
Prep time: 50 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 cup ricotta cheese; 750 grams eggplant, cut into cubes; 4 tomatoes, chopped ball type; 3 cloves garlic; 2 tablespoons balsamic vinegar; 250 grams whole wheat penne pasta; 2 tablespoons olive oil; 1/2 cups tomato purée

Preparation

50 mins

Medium

Preheat the oven to 220 degrees Celsius. Grease a baking sheet with a little olive oil, place the cubes of eggplant and tomato, season with salt, pepper, and a little olive oil, and bake for 25 minutes.

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