I made some goat’s milk ricotta, and needed to find something to use it up. This is a great summer meal. Eggplant isn’t in season here yet, but zucchini is.
8 oz. whole-grain penne/ziti (spelt, whole wheat, or brown rice)
1 small eggplant, diced
1 pepper, chopped
1 small onion, chopped
1 medium zucchini, cut into half moons
1 clove garlic, minced
2 cups marinara sauce (I cook mine before starting the pasta if I don’t have any already made)
1-1 1/2 cups goat’s milk ricotta or tofu ricotta
1/4 cup pine nuts, toasted (optional, but they add a nice depth)
Cook pasta according to directions.
While pasta is cooking, heat a little olive oil in a large skillet over medium heat. Add eggplant, onion, pepper, and 1/4 cup water. Cover and cook for 10 minutes, stirring often. Add zucchini and garlic. Cover and cook for 2 more minutes. Add sauce and simmer for a minute, or until vegetables are softened.
Add drained pasta and pine nuts. Stir to combine. Spoon ricotta over. Cover and cook without stirring over low heat for two minutes, or until cheese melts.