Eggplant Pasta

• Prep: Preheat oven to 425 degrees.
• Prepare the Eggplant: Slice half the eggplant into 1/2 inch slices and toss with salt, pepper and olive oil. Roast for 15-20 minutes, until golden brown.
• Prepare the pasta: Heat a medium-sized pot to high heat until it boils. Then add your favorite spaghetti and boil until al dente. Drain and set aside.
• Make the sauce: Add olive oil, the other half of the eggplant (diced), roasted red peppers, and onion to the pan. Add salt and pepper to taste. Sauté for 4-5 minutes or until onions are translucent. Add garlic, basil, oregano, and sauté for 1 minute. Then add tomato paste. Sauté for 1 minute. Add wine and let reduce for 2-3 minutes. Then add the crushed tomatoes (fire roasted preferred). Cook down for 5-7 minutes until a sauce forms.
• Prepare the whipped ricotta: Meanwhile, add ricotta, 2 tablespoons of olive oil, salt and pepper (to taste) to stand mixer and pulse until whipped.
• Assemble the dish: Take out the eggplant from the oven, add mozzarella and place back into the oven for another 2 minutes. Then take out of the oven and set aside. Add the pasta to the tomato sauce and toss. Add the whipped ricotta to the bottom of the plate, then pile on the spaghetti, and add the roasted sliced eggplant on top. Garnish with some basil (optional). Enjoy!