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Eggplant and Sun Dried Tomato Pasta with Ricotta
Ingredients
  • 250 g/9 oz pasta
  • 1 eggplant, cut into tiny cubes (small dice)
  • 220 g/1 cup sun dried tomatoes with oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 250 ml/1 cup pureed tomatoes
  • 150 g/5 oz ricotta
  • ½ tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • sea salt black pepper
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