Adapted from Eggplant Sun-Dried Tomato Ricotta Pasta by Serving Dumplings

Ingredients

• 16 oz rigatoni, cooked al dente (reserve ½ cup of pasta water)
• 1 large or 2 medium eggplants (about 1 ½ - 2 lbs), small diced
• 16 oz sun-dried tomatoes with oil
• 2 shallots, finely chopped
• 6 cloves garlic, minced
• 1 can (15 oz) tomato puree
• 10 oz ricotta cheese
• 1 tsp red pepper flakes
• 2 tsp smoked paprika
• 1 ½ tsp salt

Directions

1. Cook pasta according to package instructions in lightly salted water until al dente. Reserve ½ cup of starchy pasta water, then drain.

2. While pasta is cooking, heat most of the oil from the sun dried tomatoes in a large sauté pan over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes.

3. Add eggplant, sauté for about 5 minutes. Stir in the sun-dried tomatoes with their remaining oil, cook for 5 minutes.

4. Add the tomato puree and bring to a boil, then reduce heat and simmer for 5 minutes. Season with red pepper flakes, smoked paprika, and salt.

5. Stir in the ricotta and reserved pasta water. Add the cooked pasta and stir until well-coated and heated through.

6. Serve immediately and enjoy!