Silky eggplant, tangy sun-dried tomatoes, and creamy ricotta come together to create a delicious ragu to serve with pasta. This pasta with sautéed eggplant and sun-dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and it can be thrown together in about 30 minutes. A simple yet flavorful vegetarian dish perfect for a weeknight. Add in some briny capers for a perfect touch.
My mom found 2 recipes on the food network website. I remember her making both of them, so I decided to take them and combine them in my own way. Let me tell you, the result was the best. I don’t know why they didn’t just make those 2 recipes into one! I think I deserve some recognition for this from them! I’m totally kidding. This ragu was simple to make. Just saute the eggplant, chop the sundried tomatoes, add some tomato puree, and you have a great sauce for Sunday dinner! I stirred in some ricotta cheese for a creamy factor, then dolloped some on top for some extra jazz. You can add capers to this; I did after the fact. It was a nice touch.
How to make Eggplant & Sundried Tomato Ragu
This dish comes together within 30 minutes. You can omit the ricotta cheese to make this completely vegan if you want. It’s light, loaded with veggies, and with just the right balance of flavors and textures. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Eggplant: 2 small ones will work. Leave the skin on or peel it off, it’s up to you!
- Jarred Sundried Tomatoes in Oil: I reserved the oil for sauteing the veggies. It brings a lot of flavor to the sauce.
- Tomato Puree
- Ricotta Cheese: I mixed this in with the pasta and dolloped it on top. It’s completely ok to omit this entirely if you’re looking to make this vegan/dairy-free!
- Garlic & Shallots
- Mezzi Rigatoni: Mezzi rigatoni is just a shorter rigatoni noodle. Penne or regular Rigatoni work just as well.
- Fresh Basil and Parsley
- Salt, Ground Black Pepper, Garlic Powder, Oregano
Cook the pasta according to the package directions. Reserve 3/4 cup of pasta water. In a large skillet on medium heat, heat the oil from the sundried tomatoes until shimmering. Add in the eggplant, sundried tomatoes, shallots, and garlic. Season with salt, pepper, and garlic powder. Cook for 5 minutes, stirring occasionally so the garlic doesn’t burn. Add a few tbsps of water to prevent the garlic from burning while cooking. Add in the tomato puree, basil, parsley, and oregano, and simmer for 10 minutes, or until the eggplant is tender. Season with salt and pepper to desired taste. Stir in the ricotta, then toss in the pasta. Add 1/4 cup of pasta water at a time until the sauce fully coats the pasta. Serve with extra dollops of ricotta and parsley.
Tips & FAQs
- Storage: Keep in an airtight container for up to 4 days. It reheats just fine in a microwave!
- This recipe has not been tested for freezing.
- Can this be made vegan or dairy-free? Absolutely! Just omit the ricotta, or use vegan ricotta cheese. It tastes amazing with or without it! It can also be made gluten-free with gluten-free pasta.
- Variations:
- Top with some capers for a briny, salty addition.
- Sauté the veggies with some pancetta or chopped prosciutto.
- Add some grilled chicken to the recipe.
- Serve with an arugula salad and garlic bread.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Eggplant & Sundried Tomato Ragu
Ingredients
- 2 small eggplants, diced into 3/4″ inch cubes
- 1 (8oz jar) sundried tomatoes with oil, chopped, oil reserved (about 5 tbsp)
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 28 oz can tomato puree
- 1/2 tsp salt, plus more for taste
- 1/4 tsp ground black pepper, plus more for taste
- 1/2 tsp garlic powder
- 1/2 tsp oregano, dried, or 2 tsp fresh
- 12 leaves fresh basil, thinly sliced
- 1 tsp fresh parsley, finely chopped
- 1 lb mezzi rigatoni
Instructions
- Cook the pasta according to the package directions. Reserve 3/4 cup of the pasta water.
- In a large skillet, heat the sundried tomato oil until shimmering over medium heat. Add the eggplant, sundried tomatoes, shallots, and garlic to the skillet and cook for 5 minutes, stirring occasionally. Add a few tbsps of water to prevent the garlic from burning while cooking. Season with salt, pepper, and garlic powder.
- Pour in the tomato puree. Sprinkle in the oregano, basil, and parsley. Stir to combine the veggies in the sauce, then simmer for 10 minutes, or until the eggplant is tender. Season with salt and pepper to your liking.
- Stir in the ricotta cheese, then toss in the pasta. Add 1/4 cup of reserved pasta water at a time until the sauce coats the pasta. Serve with extra dollops of ricotta and extra parsley
Notes
Storage: Keep in an airtight container for up to 4 days. It reheats just fine in a microwave!
- This recipe has not been tested for freezing.
Can this be made vegan or dairy-free? Absolutely! Just omit the ricotta, or use vegan ricotta cheese. It tastes amazing with or without it! It can also be made gluten-free with gluten-free pasta.
Variations:
- Top with some capers for a briny, salty addition.
- Sauté the veggies with some pancetta or chopped prosciutto.
- Add some grilled chicken to the recipe.
- Serve with an arugula salad and garlic bread.
Nutrition Facts
Calories
368.6Fat (grams)
1.82Sat. Fat (grams)
0.31Carbs (grams)
76.8Fiber (grams)
9.81Net carbs
66.96Sugar (grams)
13.7Protein (grams)
13.87Sodium (milligrams)
377.37Cholesterol (grams)
0The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Nutrition Information is based on 20 servings.
Miss Raven's Kitchen 
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