Rigatoni with Eggplant, Tomatoes and Ricotta

Ingredients
2 Tablespoon Olive Oil
1 medium eggplant (cubed)
1/4 cup wine
1 large can Italian tomatoes in sauce
2 cloves finely chopped garlic
1 teaspoon oregano
1 teaspoon finely chopped parsley
1 teaspoon finely chopped basil
1/4 teaspoon red pepper flakes
1/2 small carton of Ricotta cheese
1 pound Rigatoni

Directions

Heat olive and add the chopped garlic.  Lightly brown the garlic and red pepper flakes.  Add the eggplant and brown, add the wine and let cook until fork tender.  Add the can of tomatoes, oregano, parsley and basil and simmer for 45 minutes to an hour.  Add the boiled pasta and Ricotta cheese.  Stir until the cheese on incorporated throughout the pasta.  Add some hot pasta water ti thin the sauce if needed.  Sprinkle with Romano or Parmesan cheese and serve.