Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
120g jar char-grilled, marinated eggplant
500g jar tomato and basil sugo (pasta sauce)
375g penne pasta, cooked and drained
200g fresh ricotta
In a saucepan add eggplant to sugo and simmer for 10 minutes until warm. Divide pasta between 4 bowls and top with sauce and ricotta.
Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Eggplant and ricotta pasta.
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