• 120g jar char-grilled, marinated eggplant

  • 500g jar tomato and basil sugo (pasta sauce)

  • 375g penne pasta, cooked and drained

  • 200g fresh ricotta


  • 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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