Ingredients

• Kosher salt
• 12 ounces penne (or other short pasta)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
• Freshly ground pepper
• 5 cloves garlic, thinly sliced
• 1 28-ounce can whole plum tomatoes, crushed by hand
• 1/2 teaspoon dried oregano
• 1/2 cup ricotta cheese
• 1/2 cup torn fresh basil

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
3. Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
4. Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.
5. Photograph by Justin Walker