Ingredients
| 450 g | Eggplants, chopped (Main) |
| 400 g | Rigatoni |
| 1 | Red onion, sliced |
| 8 | Garlic cloves, unpeeled |
| ⅓ cup | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| ¼ cup | Capers, rinsed |
| 750 g | Cherry tomatoes (Main) |
| 1 Tbsp | Red wine vinegar |
| 200 g | Ricotta cheese |
| 1 cup | Basil leaves |
| 1 to serve | Parmesan cheese, finely grated |
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Directions
- Preheat oven to 220 degC.
- Cook pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan and keep warm.
- Place the eggplant, onion, garlic, oil, salt and pepper on a baking tray and toss to combine.
- Roast for 25 minutes. Add the tomatoes and capers and roast for 8-10 minutes or until the eggplant is golden.
- Squeeze the garlic cloves from their skins and add to the pasta with the eggplant mixture, vinegar, basil and ricotta and toss to combine.
- Sprinkle with parmesan to serve.
