Sicilian Pasta with Eggplant and Ricotta Salata (Printer Version)

Tender roasted eggplant meets tangy tomato sauce in this beloved Sicilian classic topped with salty ricotta salata.

# What You'll Need:

→ Vegetables

01 - 1 large eggplant (about 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tbsp extra-virgin olive oil
08 - 1/2 tsp dried chili flakes (optional)
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled, or Pecorino Romano as substitute

# How to Prepare:

01 - Preheat the oven to 425°F.
02 - Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25-30 minutes, turning once, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chili flakes (if using), and cook for 1 minute. Crush the tomatoes by hand or with a spoon, then add them with their juices to the skillet. Season with salt and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
05 - Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.
06 - Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky texture. Serve in bowls, topped with ricotta salata and extra basil leaves.

# Expert Suggestions:

01 -
  • The eggplant gets perfectly golden and tender in the oven while you build your sauce, making this feel less like cooking and more like orchestrating flavors.
  • It's genuinely vegetarian comfort food that doesn't ask you to miss meat or feel like you're settling for anything.
  • You can make the whole thing in under an hour and still feel like you've accomplished something in the kitchen.
02 -
  • Don't crowd the eggplant on the baking tray—if the pieces are touching, they'll steam instead of roast, and you lose that crispy edge that makes them special.
  • Reserve your pasta water before you drain; this starch is what turns a saucy dish into something that actually clings to the noodles instead of just sitting separately.
03 -
  • Roast your eggplant on parchment paper or a well-oiled tray, and turn the pieces with a spatula rather than shaking the pan—this prevents them from sticking and keeps those crispy edges intact.
  • If your sauce seems too thin when you're ready to serve, let it reduce for another few minutes rather than cooking it hard; gentle simmering creates better flavor than a rolling boil.
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