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1
Preheat the oven to 400 degrees F.
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2
Cut off the end of the bulb of garlic, exposing all of the cloves, and drizzle with 2 tablespoons of the EVOO and season with salt and pepper.
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3
Wrap the bulb in foil to form a pouch, and roast until soft and sweet, 40 to 45 minutes.
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4
Drizzle 4 tablespoons of the EVOO on a nonstick baking sheet.
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5
Halve the eggplant and score with sharp paring knife to crosshatch the flesh.
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6
Season with salt and pepper and set into the oil, with the skin-side up.
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7
Roast until tender, 30 minutes, and then cool to handle.
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8
Char the red pepper over open flame on the stovetop or under the broiler.
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9
Cool in a covered bowl to handle, then peel and seed.
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10
Heat 2 tablespoons EVOO, 2 turns of the pan, in small Dutch oven over medium heat, add the onions and some salt and pepper and cook, partially covered, 10 to 12 minutes.
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11
Add the tomatoes and the basil.
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12
Break up the tomatoes and simmer 25 to 30 minutes over low heat.
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13
Heat a pot of water to boil.
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14
Cook the pasta until a little shy of al dente, 5 to 6 minutes.
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15
Reserve 1/2 cup of the starchy cooking water.
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16
Scrape the eggplant away from skin into the food processor.
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17
Squish the garlic away from the skins and add to processor along with tomatoes and onions, ricotta and roasted peppers.
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18
Puree the sauce until smooth and creamy.
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19
Drain the pasta and pour back into the hot pot.
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20
Add the sauce and the reserved pasta water.
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21
Toss to combine and adjust the seasoning.
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22
Pour into a casserole dish, top with the Parmigiano-Reggiano and pecorino.
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23
Cool completely and store in the refrigerator for a make-ahead meal.
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24
To serve, bring the casserole to room temp and bake at 375 degrees F until brown and bubbly.
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25
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
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26
Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
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27
Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
