Rigatoni with Eggplant and Ricotta

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Rich tomato and eggplant sauce is stirred through pasta and topped with plenty of cheese. What's not to love?

recipe updated Mar 23, 2020


  • Eggplant icon
    2 (600g)
  • Garlic clove icon
    Garlic clove
  • Fresh basil icon
    Fresh basil
  • Olive oil icon
    Olive oil
    as needed
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    800g (about 3½ cups)
  • Salt icon
    as needed
  • Water icon
    as needed
  • Rigatoni pasta icon
    Rigatoni pasta
    400g (about 4¾ cups)
  • Ricotta cheese icon
    Ricotta cheese
    200g (about ¾ cup)
  • Pecorino cheese icon
    Pecorino cheese
    3 tbsp (28g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Wooden spoon
  • kCook icon Paper towels
  • kCook icon Frying pan
  • kCook icon Frying pan
  • kCook icon Plate
  • kCook icon Large saucepan
  • kCook icon Cutting board

Step preview

  1. Add olive oil to a clean frying pan
  2. Heat in frying pan until simmering
  3. Add eggplant to the frying pan
  4. Fry gently in frying pan until light golden
  5. Transfer content of frying pan to plate
  6. Pat dry with paper towels
  7. Add olive oil to a clean frying pan
  8. Heat in frying pan - medium heat
  9. Add garlic clove to the frying pan
  10. Cook in frying pan - approx 30 sec
  11. Add canned chopped tomatoes to the frying pan
  12. Transfer eggplant to frying pan
  13. Boil in frying pan
  14. Reduce heat to simmer - 20 min
  15. Add salt and water to a clean large saucepan
  16. Boil
  17. Add rigatoni pasta to the pasta
  18. Cook until al dente
  19. Drain
  20. Transfer pasta to frying pan
  21. Add with tablespoon
  22. Stir - low heat
  23. Stir in fresh basil, ricotta cheese and pecorino cheese the frying pan
  24. Season with salt & pepper to taste
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