Pasta alla Norma with Ricotta

Ingredients

• 1/4 (150 g) eggplant
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 1/4 cup (70 g) passata
• 1 garlic clove
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 2 1/2 oz (70 g) red lentil pasta
• 1/3 cup (92 g) plain Greek yogurt, 2%
• 1/4 cup (69 g) ricotta
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1 1/2 tbsp (6 g) basil, torn
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Cut the eggplant into thumb-sized pieces, toss with the oil and roast on a rimmed baking sheet 18 minutes, until soft and golden.
2. Simmer the passata with the garlic and salt 8 minutes, until thick; off the heat, stir in the cottage cheese.
3. Cook the pasta to al dente, drain, and toss with the sauce and eggplant. Stir the yogurt through off the heat, then top with spoonfuls of ricotta, the Parmesan and basil.