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1
Preheat the oven to 375.
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2
Butter a 9-by-13-inch ovenproof baking dish.
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3
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes.
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4
Drain, then transfer to a large bowl.
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5
Toss the pasta with 2 tablespoons of the olive oil.
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6
Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil.
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7
Add half of the eggplant and season with salt and pepper.
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8
Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes.
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9
Add the eggplant to the pasta.
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10
Repeat with another 1/4 cup of olive oil and the remaining eggplant.
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11
Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet.
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12
Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
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13
Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
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14
Stir in the 4 tablespoons of butter.
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15
Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
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16
Transfer the rigatoni to the prepared baking dish.
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17
Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
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18
Let the pasta stand for 10 minutes before serving
