Ingredients:
1 lb penne rigate
1/4 cup olive oil
1 onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 large eggplant, cut into 1/4 in chunks
Tomato sauce
1/2 cup torn fresh basil leaves
3/4 cup ricotta cheese
Directions:
Bring a pot of water to a boil, add a generous amount of salt. Cook pasta until al dente according to package directions. Drain pasta, return to pot.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic and red pepper flakes. Cook, stirring occasionally until onion is softened, about 5 minutes.
Add eggplant; season generously with salt and pepper. Cover and cook until eggplant begins to release juices, about 5 minutes. Uncover, cook, stirring occasionally, until tender, 3-4 minutes. Stir in tomato sauce.
Add tomato sauce mixture and basil to pasta and toss. To serve, divide among bowls and top with a dollop of ricotta.
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