• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 1 large eggplant
  • 1 pound cherry tomatoes
  • 1 onion, finely chopped
  • 1/4 cup olive oil, plus more to brush eggplant
  • 1 cup ricotta cheese
  • Parmigiano cheese, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste

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  1. Rinse the eggplant under cold water. Cut into 1/4 inch thick slices. Brush with olive oil. Place the eggplant slices on a hot grill. Flip so that they are lightly golden on both sides. Cut into bite-sized strips. Set aside.
  2. Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the onion in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt and pepper to taste.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into the skillet with the tomatoes.
  4. Mix in the ricotta. Serve immediately, topped with slices of eggplant and a sprinkle of Parmigiano.