Pasta with slow-roasted eggplant and tomato sauce - Vanessa Perrone

Ingredients

• 2 eggplant, diced into 1/2-inch (1 cm) cubes (6 cups)
• 6 cups cherry tomatoes, halved
• 1 vidalia onion, sliced
• 4 garlic cloves,
• 1/4 cup extra-virgin olive oil, plus more to garnish
• Salt and pepper, to taste
• 1 pound mafalde pasta or other long pasta
• 1 cup full-fat ricotta cheese, divided
• 1 cup fresh basil, roughly chopped