roasted eggplant, basil and ricotta pasta
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roasted eggplant, basil and ricotta pasta
  • 2 x 400g eggplants (aubergines), chopped
  • 4 cloves garlic, unpeeled
  • 2 long red chillies
  • ⅓ cup olive oil
  • sea salt and cracked black pepper
  • 200g rigatoni
  • 2 tablespoons sherry vinegar
  • 1 cup basil leaves
  • 200g ricotta