Rigatoni With Eggplant and Ricotta

I based this recipe off of a recipe from Women's Day. It is great with the creamy ricotta and the eggplant adds great texture and flavor.

12 oz rigatoni
Olive Oil
1/2 an onion, diced
4 cloves garlic, minced
1/2 a large eggplant, diced into 1/2 inch
1 28 oz can diced tomatoes
1 tbs dried basil (use a 1/4 cup of fresh, torn leaves if you have them)
1 c ricotta cheese

Cook pasta according to directions.

Preheat an oven to 425. Drain the tomatoes, but reserve the liquid. Spread the tomatoes on a cookie sheet and drizzle with olive oil. Cook for about 20 minutes, until the tomatoes begin to caramelize (get a brownish color).

In a medium sauce pan, heat a tbs of olive oil. Add diced onion and cook for a minute, then add garlic and cook until onion is translucent. Add eggplant and a little salt and pepper and cook for about 5 minutes. Add tomatoes, the juice, and basil (if using dried) and cook for a few minutes, until eggplant is soft. Add fresh basil, if using, and more salt and pepper if needed. Add sauce to cooked, drained pasta and stir to coat.

Serve the pasta with a 1/4 cup of ricotta.