Preheat your oven to 425°F (220°C). Toss the cubed eggplant with 2 tablespoons of olive oil, a generous pinch of salt, and black pepper. Spread in a single layer on a large baking sheet — do not overlap — and roast for 20–25 minutes, flipping halfway through, until deeply golden and tender.

While the eggplant roasts, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until just shy of al dente. Before draining, scoop out at least 1 cup of starchy pasta water and set aside. Drain the pasta and set aside.

Heat the remaining 1 tablespoon of olive oil (or the oil from the sun-dried tomato jar) in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn.

Add the chopped sun-dried tomatoes and crushed tomatoes to the skillet. Stir to combine and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors deepen.

Add the roasted eggplant to the tomato sauce and stir gently to combine. Add the drained pasta to the skillet along with a generous splash of the reserved pasta water. Toss everything together over low heat for 1–2 minutes until the pasta is fully coated and the sauce clings beautifully. Add more pasta water as needed to achieve a silky consistency.

Remove the pan from heat. Dollop in the ricotta and gently fold it through the pasta — you want swirls and pockets of creaminess rather than a fully blended sauce. Stir in half of the grated Parmesan and taste for seasoning, adjusting salt and pepper as needed.

Divide the pasta among warmed bowls. Top with the remaining Parmesan, torn fresh basil, and a drizzle of good olive oil. Serve immediately with extra ricotta on the side if desired.