Eggplant and Sun Dried Tomato Pasta

1: Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.

2: Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes.

3: Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes.

4: Add the tomato puree and bring to a boil, simmer for 5 minutes.

5: Season with chili flakes, paprika, salt and pepper.

6: Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water.

7: Stir so everything is well-coated, and cook until heated through and the flavors meld, for about 1 minute.

8: Serve immediately. Enjoy.