Penne with Roasted Eggplant, Tomatoes and Ricotta Cheese

Course Main Dishes

Ingredients in this Recipe

1 cup fresh ricotta cheese
1 cup to a cup and a half of slow roasted tomatoes not sun dried! See note above for a simple version.
1 eggplant, diced into about 1/2 inch pieces
1 small to medium sized onion, peeled and diced
1/2 cup fresh basil leaves, torn
3 4 tablespoons olive oil, divided
3 fat cloves garlic, thinly sliced
8 ounces penne rigate (you can use whole wheat if you like)
Parmigiano Reggiano grated on top
salt and pepper to taste