Recipe by Sarah Karnasiewicz
Start to Finish: 25 minutes
1/2 cup olive oil
1 eggplant (about 11/4 lb.), chopped into 3/4-inch cubes
1 tsp. fresh oregano leaves
1 cup (about 12 oz.) red (sun-dried tomato) pesto from a jar
1 lb. orecchiette
3/4 cup ricotta
1. In a large skillet, heat the oil over medium. Add the eggplant; season with salt and pepper. Cook, stirring often, until softened, about 8 minutes. Add 1/2 tsp. oregano. Stir until fragrant, about 1 minute. Add the pesto. Cook, stirring, until heated through, about 2 minutes.
2. Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
3. Add the pasta and reserved cooking water to the eggplant mixture. Cook over medium heat, stirring frequently, until heated through, about 2 minutes; season. Transfer the pasta to bowls. Dollop with the ricotta. Sprinkle with the remaining 1/2 tsp. oregano.
Price per serving: $3.01