Eggplant Ragu Barilla Heart Shaped Love Pasta with Whipped Ricotta

Preheat oven to 400°F. Place eggplants on a baking sheet and poke holes in the flesh with a fork. Cut top of the garlic bulb and cover with foil. Bake in oven for 45 minutes to 1 hour or until eggplant is tender.

In a food processor, chop onion (1-inch pieces), celery (2-inch pieces), and carrots (2-inch pieces).

In a large pot over medium heat, add 3 tbsp of olive oil and sauté chopped vegetables. Cook while stirring for 5-6 minutes. Season to taste.

Add 2 tbsp tomato paste and a pinch of red pepper flakes (optional) to the vegetables.

Deglaze with ¾ cup of red wine and let it reduce.

Add the crushed tomatoes and 1 ½ tsp of dried oregano. Season again. Bring to a boil, reduce to low heat, and simmer for about 25-30 minutes.

Remove skin from the 2 eggplants and garlic. Finely chop, then add them to the sauce.

Incorporate 1 tbsp of balsamic vinegar and a handful of sliced fresh basil. Continue to simmer over low heat.

Clean your food processor and then add the ricotta, 1 tbsp of milk or pasta water and season well. Mix until you get a creamy texture and set aside.

Meanwhile, cook the Barilla pasta according to the instructions on the packaging, but 1 minute less.

Transfer the cooked pasta into the sauce with ½ cup to 1 cup of pasta water.

Serve into bowls. Garnish with whipped ricotta, a drizzle of olive oil and fresh basil.