👩🍳 Instructions
1
Bring a large pot of salted water to a boil for the pasta. Reserve 1 to 1 1/2 cups of pasta water before draining the cooked pasta.
2
Toss eggplant cubes with 2 tbsp olive oil and a pinch of salt. Heat a large skillet over medium-high heat and brown eggplant in a single layer until golden and tender, 3–6 minutes per side as needed. Cook in batches if necessary.
3
Add sliced red onion to the skillet and cook 3 minutes until softened. Stir in garlic and a pinch of red pepper flakes and sauté until fragrant, about 30 seconds.
4
Add chopped sun-dried tomatoes and 1/4 cup olive oil to the pan, stirring to warm. Lower heat to medium and spoon in the ricotta. Add 1/2 cup reserved pasta water and stir vigorously to create a smooth sauce. Add more pasta water if needed to reach desired consistency.
5
Toss the drained pasta into the skillet to coat with the ricotta sauce. Add lemon zest and juice, season with salt and pepper, and stir until well combined. If using, stir in grated Parmesan.
6
Serve immediately garnished with torn basil and toasted nuts, with extra grated cheese and a drizzle of olive oil if desired.
