1.5 pounds plum tomatoes cored cut into ½-inch chunks
2 tablespoons tomato paste
0.5 cup basil fresh plus more for garnish
0.5 cup basil fresh plus more for garnish
0.8 cup ricotta cheese
Equipment
frying pan
pot
Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
Drain pasta; return to 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 eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.