Eggplant and Ricotta Bolognese Spaghetti

Eggplant and Ricotta Bolognese Spaghetti

Ingredients:

• 8 ounces of spaghetti
• 1 large eggplant, diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1/2 cup ricotta cheese
• Grated Parmesan cheese, for serving
• Fresh basil leaves, chopped (for garnish)

How to Make Eggplant and Ricotta Bolognese Spaghetti:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until softened and lightly browned, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. Add the crushed tomatoes, vegetable broth, dried oregano, and dried basil to the skillet. Season with salt and black pepper to taste. Stir well to combine.
5. Return the cooked eggplant to the skillet and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
6. Once the sauce is ready, add the cooked spaghetti to the skillet and toss until the pasta is well coated in the sauce.
7. Serve the Eggplant and Ricotta Bolognese Spaghetti hot, topped with dollops of ricotta cheese, grated Parmesan cheese, and chopped fresh basil.

Recipe Notes & Tips:

• For a creamier sauce, you can stir some ricotta cheese directly into the sauce instead of serving it on top.
• Feel free to adjust the seasoning and herbs according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.