Kale, Eggplant, and Tomato Pasta with Ricotta

This pasta has such a nice bite to it from the kale - you can use a soft lacinato kale, a curly kale, or another green such as swiss chard. I like cutting the greens into long strips so that it adds more of a bite compared to the melty eggplant. This recipe is so simple for a weeknight and a really good way to use up extra tomatoes or a can of tomato puree you may have sitting in the back of your refrigerator! Enjoy!

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I had a bunch of kale, half an eggplant, and a quarter of a can of crushed tomatoes in my refrigerator and no plan for what to do with them! Thus, this recipe was born. It is so simple, but is a really satisfying substitute for an otherwise uninteresting, last-minute pasta night. The cool ricotta paired with the warm pasta and veggies is very satisfying, whether in hot or cold weather.

First, you want to saute the minced garlic in oil, until it just starts to soften and brown - don’t let them burn and crisp. You’ll want to use a medium heat.

Next, you’ll add the eggplant to the pan - this will take some time to cook and more olive oil than you’d normally think to use. Eggplant acts like a sponge: It soaks up whatever oil you give it. The eggplant will release some of the oil back once it starts to melt down, but its amazing retention will help it get jammy and delicious.

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The kale I used for this recipe was what I received from the summer’s CSA farm box: lacinato kale. This is known by many monikers, such as dino kale, tuscan kale, and more. The softer kales will give more of a silky texture, while the tougher kales should be added in sooner and cooked down more to allow them to soften - otherwise, they risk being too rough in this particular dish.

Ricotta is the milky, largely tasteless cheese that you find in the filing of ravioli, in between layers of lasagna, or on top of a white pizza. However, my family – like many others – has long served red-sauce pastas with a dollop of cold ricotta on top (along with parmesan). It makes for a lovely juxtaposition of the hot and the cold. You can grab each bite of pasta with a little bit of ricotta drawn into it, adding a creamy quality to each bite, as well. It helps temper the tart tomatoes and gives a foil to the vibrant kale.

You could easily add additional vegetables or even leftover meaty crumbles (like a ground turkey or fake meat) to this recipe if you also had that laying around. Lean meats go very well in red sauces, with greens, and mixed with flavorful eggplant. Enjoy!

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Prep Time: 10 mins

Cook Time: 45 mins

Serves: 4

Ingredients

• ¼ cup olive oil

• 4 cloves garlic

• 1 small eggplant (or half a large eggplant)

• 1 bunch lacinato kale (or another green such as regular kale or swiss chard)

• 7 ounces of crushed tomatoes

• ¼ cup ricotta cheese

• ½ cup grated parmesan cheese

• Salt for pasta water

Equipment

Large pan

Pasta pot

Colander

Instructions

• Wash the eggplant and chop into small cubes, approximately half an inch on each side.

• Add approximately 2 tbs of olive oil to a large pan, or enough to coat the bottom. Turn to medium-low heat.

• Mince the garlic and add to the heated oil for a few minutes, until the garlic begins to brown.

• Add the eggplant and the remaining olive oil and slowly cook, stirring frequently until the eggplant softens and begins to ‘melt.’

• In the meantime, bring a large pot of salted water to boil for pasta.

• Wash the kale or other greens and remove the thickest part of the ribs, up the stalks approximately halfway. 

• Slice the kale into thin, long strips, approximately a ¼ inch thick.

• Add the kale to the pan and cook until softened.

• Add the crushed tomatoes to the pan and stir, cooking until slightly reduced at a medium-high heat. The tomato volume is approximate - you can use one small can, a few small chopped fresh tomatoes, or a remainder from a larger can. Supplement with water if too thick and continue to cook. 

• Cook the pasta to al dente according to the package instructions.

• Mix the pasta with the vegetables and sauce and top with the ricotta and parmesan cheese, to taste.

• Enjoy!