Eggplant and dried tomato pasta

🥄Ingredients: 
1 eggplant, diced
1/2 cup sun-dried tomatoes, chopped
1/4 cup oil from the tomatoes
1 shallot, finely chopped
½ cup pureed tomatoes
75 g/2,5 oz ricotta
Salt and pepper, to taste
8 oz. pasta

🥄Instructions: 

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large pan, heat the oil over medium-high heat. Add the chopped shallot, diced eggplant and cook until browned and softened, stirring occasionally for about 10-12 minutes.

Add the sun-dried tomatoes, stir and cook for another 2-3 minutes.

Season the mixture with salt and pepper, to taste. Add the tomato puree and bring to a boil, simmer for 5 minutes, then stir in the ricotta.

Add the cooked pasta to the pan and toss it with the eggplant and tomato mixture until everything is well combined and heated through.