1 bag pasta of choice

7 swiss chard leaves

1 eggplant

400 grams ricotta cheese

4 medium sized mushrooms

3-5  tablespoon olive oil

1/2 teaspoon red chili flakes

5-10 grams oregno

1 cup pasta water

salt and pepper to taste


1. Cut eggplant and mushrooms and brush with chili flakes with olive oil

2. Place in the oven at 375 degree temperature for about half hour

3  Remove the moisture from the baked eggplant and set aside

4. Boil the pasta

5. Mix well the ricotta cheese in olive oil with salt and pepper and cover

6. Boil the chards in the cup of pasta water

6. Mix the ricotta cream sauce with chard well and place the roasted eggplant on top

7.Serve with chili flakes, salt pepper on top


Macro Organics

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