1.Cook pasta in large saucepan of boiling water until tender; drain.
2.Meanwhile, cook undrained eggplant and garlic in large saucepan, stirring, until fragrant.
3.Add pasta to eggplant mixture with undrained tomatoes and pepper; toss over medium heat until combined. Gently stir in cheese.
Baked ricotta is available from most supermarkets, delicatessens and specialty cheese shops. It is a baked fresh ricotta cheese; egg whites, paprika and oil are often added.Note