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Kim McCosker & Rachael Bermingham

Eggplant and ricotta pasta


Serves 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

Method

  1. 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.
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