This traditional Sicilian dish is made by combining slow-roasted eggplant with cherry tomatoes that have been stewed with onion, garlic, and basil. The scrumptious sauce is served over a bed of cavatappi noodles -- their corkscrew-shape is ideal for scooping up every saucy bite. It's topped with whipped ricotta for an extra layer of richness.
Nutritional facts
Protein
20g
Carbs
76g
Calories
560kcal
Fat
20g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Carrots, Celery, Black Pepper, Garlic, Agave Syrup, Whole Canned Tomatoes, Cavatappi, Onion, Kosher Salt, Eggplant, Ricotta Cheese, Crushed Red Pepper, Basil, Italian Parsley
Contains milk, wheat.
Reviews
4.2
Based on 6001 reviews
Sebastian · 04/15/26
Needs more sauce.
Nicole · 04/15/26
James · 04/14/26
maybe more saucey? i was just really dry but tasted okay!
L · 04/14/26
Geoffrey · 04/14/26
Flavor
Joan · 04/13/26
Karen · 04/13/26
I have had this similar dish many times with a different pasta. This revised recipe is not as good as the last version. There were maybe 6 tiny pieces of eggplant in this version, way more pasta, and much less ricotta. Not as flavorful at all.
Lysa · 04/13/26
Christine · 04/12/26
Teresa · 04/11/26
Little more sauce
Aren · 04/11/26
Bana · 04/11/26
Very nice balance. Fresh ingredients.
Omar · 04/11/26
Kinda rethinking this dish. It’s just not as flavorful as I recalled. Need more sauce to balance the ricotta. And more like a lunch or snack than dinner.
Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
