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Roasted Eggplants with Tomatoes and Ricotta

Prep Time10 minutes
Cook Time1 hour 20 minutes
Servings: 6

Ingredients

  • 2 medium globe eggplants, stems removed
  • 1½ pints cherry tomatoes
  • 1 medium red onion, chopped
  • ⅓ cup + 1 teaspoon olive oil divided
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • ½ tsp red pepper flakes
  • ½ cup semi-dry white wine
  • salt to taste
  • whipped ricotta, for serving
  • fresh basil leaves, for garnish

Instructions

  • Preheat oven to 400° and line 2 baking sheets with parchment paper.
  • Cut eggplants into ⅝-inch slices, then cut into eight wedges. Arrange eggplants in a single layer on a prepared baking sheet and drizzle 2 tablespoons olive oil. Bake for 30-35 minutes. After 20 minutes, toss the eggplants and continue baking for another 10-15 minutes. Repeat with the remaining eggplants using another 2 tablespoons olive oil.
  • Arrange cherry tomatoes on the second prepared baking sheet, drizzle with 2 teaspoons olive oil and bake for 20-25 minutes.
  • Heat 2 teaspoons olive oil in a large cast iron skillet over medium heat. Once the oil is hot, add the onions and sauté until softened.
  • Add the garlic, tomato paste, oregano, and sugar; stir until well combined. Pour in the wine and simmer for 1–2 minutes. Stir in the roasted tomatoes and red pepper flakes, then simmer for another 1–2 minutes.
  • Fold in the roasted eggplants and season with salt to taste. Transfer to a serving platter. Top with dollops of whipped ricotta and garnish with fresh basil.