Eggplant and sun dried tomato pasta with ricotta

Pretty good! Next time I'll add more seasoning to add more taste!

Super good! We added shrimp to it for more protein. Went really well together.

This was so delicious! Definitely made more than expected. Seemed more like 3 and a bit portions.

Makes more like 3 servings, not 2.

Added a LOT of zucchini (not really on purpose) and some fresh herbs. I’m terrible at following instructions so didn’t add nearly enough sun dried tomatoes (just now realizing this) so I think I was missing some depth of flavor due to that.

This one lands firmly in the "comfort food" category for us. I liked the clever use of the sun dried tomato oil instead of olive oil too add the extra flavor to the dish. Would make again on a cold evening

Added roasted red peppers and spinach. I enjoyed it, but the fam said it was too acidic.

Really nice recipe. Could tone the ricotta down a tiny bit if you don’t like it too cheesy. Also good to be mindful of the amount of eggplant called for as I believe she is using quite small ones in the recipe and the ones at my grocer are 2/3 times the size. I followed the recipe for 6 servings and found I got 8 healthy portions, may have been due to the large eggplants I used aha. I recommend using rigatoni for the pasta, loved it for this recipe. Overall, really happy with the dish so delicious.

VERY salty, will have to adjust seasoning in future. Eggplant needs much longer to cook than 5 minutes, so I let mine stew with oil, sun dried tomatoes, shallots, and garlic for 30 minutes.

This was an amazing recipe! I made it when my parents came to visit. Everyone absolutely loved it!

Yeah! We liked it.

Amazing! I used all the ingredients except the sun dried tomatoes- they tend to be too strong for me. I subbed Trader Joe’s Pesto Rossa and a little bit of broth instead, to make the sauce with the other ingredients. My daughter loved it and she isn’t too keen on eggplant.

Delicious, very easy to make!

we used japanese aubergines and made it look like sausage but they still tasted like normal aubergines

It was alright but needs more seasoning.

It was okay, I don't know if I'd make it again, but it worked for dinner.

I used marinated Artichokes instead of eggplant for more flavor. It was delicious, my carnivore husband went back for thirds.

It was alright. I thought it was pretty bland. I actually had to reread the instructions to make sure I did it right because of the bland taste, but my husband loved it to death.

We like foodpreppin so we made 10 portions and MYGOD all went away under 3 days. It is absolutely brutal, fantastic flavours, delicate finish. Didnt have enough eggplant so used 2 part zucchini 1 part eggplant. Added some mascarpone for creamyness and spinach. Lightly steamed the ricotta with the spinach and some garlic. Pre-roasted the zucchini in olive oil, cinnamon and ginger. Didnt have sun riped tomatoes so left them out but next time def gonna try it out with them.

Doubled and made enough for 5 as a main. I used about a half cup of leftover homemade pasta sauce plus the canned tomato. Used about 3/4 cup of sun dried tomatoes + oil and it was fine. I always add about two tablespoons of butter to a pound of drained pasta plus some pasta water and stir vigorously. For this recipe, I slightly undercooked the pasta, drained, added butter and some pasta water then all this sauce and stirred like crazy over a low heat for a couple of minutes, then left the pasta in the pan with a lid for 3-4 minutes before serving. And I put a large dollop of ricotta on each serving rather than mix it in the sauce. Yum

I didn't have as many sun-dried tomatoes as the recipe called for and I definitely think that would have made it tastier. My husband and I loved it, as did our 8 month old. The 4 year old just wanted to eat parmesan cheese. Just a little spicy. Would probably try doubling the recipe so we have more leftovers next time.

Really good granted I love sun dried tomatoes and they totally are the stars of the show here I made some smoked chicken to go along with it also I'm not sire what the ricotta cheese adds to this dish

Swapped in creme fraische to make it a little creamier. Delicious.

Very delicious! I changed: half of the recommended sun dried tomatoes (and since they didn't have enough oil, I added some sunflower oil) added bell peppers and baby spinach some chilli flakes while the aubergine was cooking gave it a mild spicy aftertaste + some lemon juice to serve (game-changer, imo)

Too much sundried tomatoes and in general too much tomato flavor. Not horrible but won't cook it again.

Not very flavorful

Excellent full of flavor. I halved the amount of sun-dried tomatoes and added in Kalamata olives. And I left out the ricotta

I was so exited to put this together. Beautiful presentation, but it was just bland. Definitely missing something to take it to the next level.

This was delicious 😋