Pasta with Eggplant and Ricotta

I found a new method to cook eggplant cubes without using so much oil. 

German Chef Björn Freitag showed this method. Toss a huge amount of eggplant cubes in a wide pan without any kind of oil or seasoning. On medium high heat let them dry out of excess water. The large amount of cubes will turn down to a far smaller amount. The cubes get some color too.

Now it is time to add some olive oil and the base ingredients for your sauce and salt and pepper. 

recipe for 3:

240 g rigatoni pasta.

1 large eggplant, 1 red onion1, 2 garlic cloves

4 tbsp Ricotta, 300 ml home made tomato sauce or very ripe fresh tomatoes and some tomato paste. Season with fresh herbs and dried oregano and a bit of fresh mint. Add salt and fresh ground pepper.

2 tbsp balsamic vinegar and fresh parsley as finish.