Baked Rigatoni with Eggplant, Tomatoes and Ricotta

Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil.

Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.

将洋葱，大蒜和剩余的2汤匙橄榄油加入煎锅中。用中等热量煮，偶尔搅拌，直到洋葱变成淡金色，约5分钟。加入西红柿并煮熟，偶尔搅拌，直到分解并变稠为酱汁一致性，为7至8分钟。搅拌4汤匙黄油。

Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top. Let the pasta stand for 10 minutes before serving