Penne alla norma with aubergine and roasted ricotta

Name: penne alla norma with aubergine and roasted ricotta
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g organic ricotta; 2 eggplant; 6 el mild olive oil; 2 toe garlic; 1 Red onion; 15 g fresh oregano; tl chili flakes; 2 look pomodoro San Marzano canned tomatoes; 600 g penne all'uovo

Vegetarian pasta dish from Sicily. Penne with tomato sauce, eggplant, oregano and ricotta.

Ingredients

Kitchen Stuff

1 baking paper
1 paper towel

Directions

Preheat the oven to 200 ºC.
Put the ricotta on a baking sheet lined with parchment paper and roast in the middle of the oven for 30 minutes.
In the meantime cut the aubergines first in length in quarters and then in slices of 1 cm.
Heat the oil in a frying pan and fry the aubergine in 10 min. Golden brown and cooked over medium heat.
Change regularly. Drain on kitchen paper.
In the meantime, finely chop the garlic, chop the onion and remove the leaves from the oregano sprigs. Cut half of the oregano finely.
Heat the rest of the oil in a (sauce) pan and fry the garlic, onion and chilli flakes for 1 min.
Add the tomatoes and sliced oregano, bring to a boil and reduce over medium heat in 10 min. To a sauce.
Break the tomatoes into pieces with the back of a wooden spoon. If necessary, season with salt.
Boil the penne in 3 minutes until al dente. Drain and mix through the tomato sauce. Scoop the aubergine through.
Break the ricotta into pieces above and sprinkle with the rest of the oregano. Sprinkle with (freshly ground) pepper.