Ingredients:
• 12 oz (340g) pasta (such as rigatoni or penne)
• 2 medium eggplants, cut into ½-inch cubes
• 4 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 1 can (14 oz or 400g) crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• ½ cup ricotta cheese (optional)
• Grated Parmesan cheese, for serving
Instructions:
Prepare the Eggplant:
Read more
