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1.
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Heat the olive oil in a large skillet over medium high heat.
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Add the eggplant and bell pepper to the hot skillet.
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Sprinkle just a little salt over the veggies and toss the veggies to coat them in the olive oil.
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Cook while stirring occasionally, until the eggplant is browned, about 5 minutes.
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2.
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Once the eggplant is browned add the grated onion and garlic and cook and stir for about a minute.
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Add the tomatoes, the Italian seasoning (or herbs de Provence), salt and pepper to taste.
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Reduce the heat to medium-low and simmer for about 20 minutes.
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3.
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Meanwhile, put a large pot of water on to boil and cook the rigatoni according to the package directions (except you should cook the pasta for about 3 minutes less than the directions state).
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4.
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When the pasta is cooked, remove pot from heat, reserve about 1 cup of the cooking water and then drain the rest of the water off of the pasta.
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Add the pasta back to the pot along with the cooked pasta sauce.
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Cook, while stirring, over medium heat.
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Add about 1/2 cup of the pasta water to loosen the sauce (if necessary add the remaining 1/2 cup) and continue heating until the pasta is cooked to your liking.
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5.
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At the last moment stir in the flat leaf parsley.
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6.
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Serve in bowls and garnish with a heaping tablespoon of ricotta cheese.
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Notes: Remove the 1/2 cup of ricotta cheese from the refrigerator to a bowl, and allow it to sit out at room temperature while the pasta is being made.
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If the ricotta is cold it will make the dish cold.
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Penne pasta would also be great in this dish.
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If using penne, cut the veggies into slightly smaller sizes.
