Pasta with eggplant, garlic, and basil

Description

Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain the water and return the pasta to the pot. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. Add eggplants, season with salt and pepper. Cover and cook for about 5 minutes. Uncover and continue cooking, stirring, until eggplants are tender, 3 to 4 minutes more. Add tomatoes, tomato paste, and 1/4 cup of water; cook, stirring, until softened, about 5 minutes. Mix the vegetables with the pasta and basil. Reheat gently if needed. Top each serving with a spoonful of ricotta and fresh basil.

Instructions