Chifferini with Caramelised Aubergine & Ricotta Recipe | Abel & Cole

Chifferini with Caramelised Aubergine & Ricotta

Cooking time
Serves2 people
Chifferini with Caramelised Aubergine & Ricotta

Tuck into a taste of sunny Sicily with aubergine cooked till it's golden and sticky, then tossed in a hearty tomato sauce. A fluffy spoonful of creamy organic ricotta is the only cloud in the sky.


  • 1 onion
  • 1 aubergine
  • 400g chopped tomatoes
  • 80g black olives
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 200g chifferini pasta
  • 2 tbsp ricotta
  • 50g peppery salad leaves
  • 4 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 10 mins | Cook: 30 mins

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1. Trim the green top off the aubergine. Chop it into chunks. Warm a large pan over a medium-high heat. Add 2 tbsp olive oil. Add the aubergine and fry for 7-8 till till golden brown, stirring occasionally. Tip the fried aubergine into a bowl.
2. While the aubergine fries, peel and finely chop the onion. Add to the pan you cooked the aubergine in and set over a medium-low heat. Add 1 tbsp olive oil and gently fry the onion for 10 mins, till soft and golden.
3. Add the chopped tomatoes, olives and 1 tsp dried oregano to the onion. Pour in 1 tbsp balsamic vinegar. Stir well and simmer for 10 mins.
4. While the sauce simmers, bring a large pan of salted water to the boil. When it's boiling, add the chifferini and simmer for 8-10 mins till just cooked but not too soft. Drain well.
5. Add the aubergines and cooked pasta to the sauce and stir over the heat for 2 mins. Taste for seasoning and add salt and pepper if needed.
6. Dress the salad leaves with ½ tbsp olive oil and a pinch of salt. Divide the pasta between 2 pasta bowls. Spoon 1 tbsp ricotta into each bowl and drizzle ½ tbsp oil over the ricotta. Serve with the dressed leaves.
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