This recipe is the ultimate comfort food that won't make you feel bad about it after. The earthy richness of the roasted vegetables and fresh burst of the cherry tomatoes are perfectly married by the clean, rich taste of the ricotta. —What We Eat Gals
Medium eggplant, cut into 1 inch cubes
Medium zucchini, cut into 1 inch cubes
Short pasta of choice (fusilli, rigatoni, penne, etc.)
Preheat oven to 450 degrees. Toss eggplant and zucchini with a few glugs of olive oil, season with salt and pepper, and tumble onto 2-3 baking sheets. You want there to be enough room between veggies so they actually roast versus steam. Roast for 30-40 minutes tossing the vetegtables and rotating the sheet pans halfway through. The vegetables should be well brown on several sides. Cool for 10 minutes on sheet pans.
Meanwhile, make pasta and garlic oil. Bring a large pot of water to boil, salt well, add pasta and cook until al dente. Drain, reserving 1 cup of salty/starchy pasta water. Heat ¼ cup olive oil in a small sauce pan over medium. Add sliced garlic and red pepper flakes and allow to sizzle for a few minutes (not burn!) so the oil is perfumed with the garlic and pepper.
Assemble the dish by tossing the cooked pasta first with the garlic oil, grated parmesan and a little pasta water to moisten. Taste and adjust seasoning with salt and freshly ground black pepper. Next add in the roasted vegetables, halved cherry tomatoes and almost all the torn basil. Transfer to a wide, shallow serving bowl and finish with large dollops of fresh ricotta and the rest of the basil. Enjoy!