I can’t stop thinking about this silky eggplant pasta tangled with sun dried tomatoes, creamy ricotta, and just the right hit of garlic. It’s rich, saucy, and wildly satisfying.

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I’m obsessed with this eggplant and sun dried tomato pasta because it hits that salty, creamy, slightly tangy spot I always want at dinner. I love how eggplant turns rich and almost silky, then bumps into those chewy, punchy sun dried tomatoes like it had a plan all along.

But the creamy sauce is what keeps me coming back. Soft, milky, shamelessly lush.

And somehow the whole bowl still feels bright instead of heavy. I make this when I want pasta with attitude, not drama, and every forkful tastes like I ordered best thing on the menu without leaving my kitchen.

Ingredients

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Eggplant turns silky and hearty, soaking up all that garlicky, tomato-rich goodness.
Salt helps tame eggplant’s bitterness, so it tastes mellow, not weirdly sharp.
Olive oil brings richness and keeps everything feeling cozy, not dry.
Shallot adds a soft, sweet onion vibe without taking over the whole bowl.
Garlic makes it smell like dinner’s going to be seriously good.
Sun dried tomatoes add chewy little bursts of tangy, savory, sunny flavor.
Pasta makes it filling, comforting, and honestly, what everyone came for.
Ricotta turns the sauce creamy without making it feel heavy or fussy.
Parmesan adds salty depth and that nutty finish you’ll definitely notice.
Basil keeps things fresh, green, and a little restaurant-ish.
Lemon zest brightens everything up.
Basically, it wakes up the whole dish.
Red pepper flakes bring gentle heat if you like a tiny kick.
Black pepper adds bite and keeps the creamy parts from tasting flat.
Pasta water pulls it together into a glossy sauce.
Plus, it’s free.

Ingredient Quantities

1 medium eggplant (about 1 pound), cut into 1 inch cubes

Salt, for sweating eggplant and to taste

4 tablespoons extra virgin olive oil, divided

1 small shallot, finely chopped

3 garlic cloves, minced

1/2 cup sun dried tomatoes, packed in oil, drained and chopped

12 ounces pasta (penne, rigatoni, or spaghetti)

1 cup whole milk ricotta

1/2 cup freshly grated Parmesan cheese, plus extra for serving

1/4 cup fresh basil leaves, thinly sliced

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes, optional

Freshly ground black pepper, to taste

Reserved pasta cooking water, about 1 to 1 1/2 cups as needed for sauce

How to Make this

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1. Cut the eggplant into 1 inch cubes, sprinkle with salt, place in a colander for 20 to 30 minutes to sweat, then pat dry with paper towels.

2. Bring a large pot of salted water to a boil and cook 12 ounces pasta until just shy of al dente; reserve about 1 to 1 1/2 cups pasta cooking water, then drain pasta.

3. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat; add the eggplant in a single layer and cook, turning occasionally, until golden and tender, about 8 to 10 minutes; transfer eggplant to a plate.

4. Reduce heat to medium and add the remaining 2 tablespoons olive oil to the skillet; sauté the finely chopped shallot until translucent, about 2 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant.

5. Stir in the chopped sun dried tomatoes and red pepper flakes if using, cook 1 to 2 minutes to bloom flavors.

6. Return the cooked eggplant to the skillet, add a splash of reserved pasta water and simmer briefly to combine and loosen any browned bits, about 1 minute.

7. In a bowl, mix 1 cup whole milk ricotta, 1/2 cup freshly grated Parmesan, 1 teaspoon lemon zest, freshly ground black pepper to taste, and the thinly sliced basil; add a few tablespoons of reserved pasta water if needed to make the ricotta saucy.

8. Add the drained pasta to the skillet with the eggplant and toss to combine, then remove from heat and fold in the ricotta mixture, adding more reserved pasta water a little at a time until the sauce is creamy and coats the pasta.

9. Taste and adjust salt and pepper, sprinkle extra Parmesan and more basil on top, and serve immediately.

Equipment Needed

1. Chef knife
2. Cutting board
3. Colander
4. Paper towels or clean kitchen towel
5. Large pot for boiling pasta
6. Large skillet or sauté pan
7. Wooden spoon or heatproof spatula
8. Mixing bowl for ricotta mixture
9. Cheese grater for Parmesan
10. Tongs or pasta fork

FAQ

Q: Why do I salt the eggplant before cooking? A: Salting draws out excess moisture and reduces bitterness so the cubes brown more evenly and absorb flavors better. Rinse and pat dry if you sweat them more than 20 minutes.

Q: Can I use sun dried tomatoes that are not packed in oil? A: Yes. Rehydrate dry-packed tomatoes in hot water for 10 minutes, drain and chop, then add a little extra olive oil to the pan for richness.

Q: Which pasta shape works best and how much cooking water should I save? A: Penne or rigatoni hold the chunky sauce nicely, but spaghetti also works. Reserve about 1 to 1 1/2 cups of pasta water to loosen and emulsify the ricotta sauce as needed.

Q: How do I get a creamy sauce without separating the ricotta? A: Warm the ricotta slightly and add a splash of reserved pasta water while tossing the hot pasta with the eggplant and tomatoes. Gentle heat and gradual addition of water create a smooth emulsion.

Q: Are there good substitutions for ricotta or Parmesan? A: For a dairy free option use cashew cream or a thick plant based ricotta. Nutritional yeast can replace some Parmesan umami, though texture will differ.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or pasta water to revive the sauce, or microwave briefly and stir in a little olive oil.

Eggplant And Sun Recipe Substitutions and Variations

Eggplant: use zucchini or summer squash, cut to similar size and sauté until golden; for a meatier texture try cubed cremini or portobello mushrooms, cook until browned.
Sun dried tomatoes packed in oil: swap roasted red peppers, finely chopped, for a smoky sweet note or use halved slow roasted cherry tomatoes for freshness.
Whole milk ricotta: substitute mascarpone for a richer, silkier sauce or well drained cottage cheese blended until smooth for a lighter, similar texture.
Fresh basil: replace with fresh baby spinach or arugula tossed in at the end, or chop fresh parsley for a milder herb lift; add a small squeeze of lemon if using spinach or parsley to brighten flavors.

Pro Tips

1. Sweat the eggplant well and press out moisture before cooking. That step reduces bitterness and helps the cubes brown instead of stewing. If they still seem soggy, pat them again and give the pan a little extra heat so they get color quickly.

2. Use the oil from the sun dried tomatoes sparingly in the shallot and garlic step. It carries lots of flavor, so add it at the start of sautéing to bloom those aromatics, then finish with plain olive oil for a cleaner mouthfeel.

3. Take your pasta out just shy of al dente. It will finish cooking in the skillet with the sauce and absorb flavor. Save a generous amount of the starchy cooking water; add it slowly until the ricotta loosens into a silky sauce that clings to the pasta.

4. Temperature control is everything. Cook eggplant on medium high to get good browning, then drop to medium for the aromatics so garlic does not burn. When you fold in the ricotta, remove the pan from direct heat so the cheese stays creamy and does not separate.

5. For extra depth and balance add a final splash of acid and texture. A squeeze of lemon or a teaspoon of good red wine vinegar brightens the dish, and a few toasted pine nuts or chopped toasted breadcrumbs add a pleasant crunch.

Eggplant And Sun Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can’t stop thinking about this silky eggplant pasta tangled with sun dried tomatoes, creamy ricotta, and just the right hit of garlic. It’s rich, saucy, and wildly satisfying.

Servings

servings

Calories

665

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Colander
4. Paper towels or clean kitchen towel
5. Large pot for boiling pasta
6. Large skillet or sauté pan
7. Wooden spoon or heatproof spatula
8. Mixing bowl for ricotta mixture
9. Cheese grater for Parmesan
10. Tongs or pasta fork

Ingredients

1 medium eggplant (about 1 pound), cut into 1 inch cubes
Salt, for sweating eggplant and to taste
4 tablespoons extra virgin olive oil, divided
1 small shallot, finely chopped
3 garlic cloves, minced
1/2 cup sun dried tomatoes, packed in oil, drained and chopped
12 ounces pasta (penne, rigatoni, or spaghetti)
1 cup whole milk ricotta
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes, optional
Freshly ground black pepper, to taste
Reserved pasta cooking water, about 1 to 1 1/2 cups as needed for sauce

Directions

Cut the eggplant into 1 inch cubes, sprinkle with salt, place in a colander for 20 to 30 minutes to sweat, then pat dry with paper towels.
Bring a large pot of salted water to a boil and cook 12 ounces pasta until just shy of al dente; reserve about 1 to 1 1/2 cups pasta cooking water, then drain pasta.
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat; add the eggplant in a single layer and cook, turning occasionally, until golden and tender, about 8 to 10 minutes; transfer eggplant to a plate.
Reduce heat to medium and add the remaining 2 tablespoons olive oil to the skillet; sauté the finely chopped shallot until translucent, about 2 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant.
Stir in the chopped sun dried tomatoes and red pepper flakes if using, cook 1 to 2 minutes to bloom flavors.
Return the cooked eggplant to the skillet, add a splash of reserved pasta water and simmer briefly to combine and loosen any browned bits, about 1 minute.
In a bowl, mix 1 cup whole milk ricotta, 1/2 cup freshly grated Parmesan, 1 teaspoon lemon zest, freshly ground black pepper to taste, and the thinly sliced basil; add a few tablespoons of reserved pasta water if needed to make the ricotta saucy.
Add the drained pasta to the skillet with the eggplant and toss to combine, then remove from heat and fold in the ricotta mixture, adding more reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
Taste and adjust salt and pepper, sprinkle extra Parmesan and more basil on top, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.