Penne with Eggplant Sauce

Ingredients

• Kosher salt
• 12 ounces penne (or other short pasta)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
• Freshly ground pepper
• 5 cloves garlic, thinly sliced
• 1 28-ounce can whole plum tomatoes, crushed by hand
• 1/2 teaspoon dried oregano
• 1/2 cup ricotta cheese
• 1/2 cup torn fresh basil

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag