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1
Preheat the oven to 400F Line a baking sheet with parchment paper.
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2
In a large bowl combine the eggplant, cherry tomatoes, garlic, 2 Tb olive oil, salt, pepper, red pepper flakes, fresh thyme and rosemary.
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3
Spread the vegetables out in an even layer on the baking sheet.
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4
Roast in the oven until the vegetables are tender and the eggplant is golden, about 30 minutes.
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5
While the vegetables are roasting, place the pine nuts in a small baking dish.
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6
Place in the oven on the rack below the vegetables.
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7
Roast until golden, about 8 minutes.
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8
Remove from the oven and reserve.
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9
Meanwhile, bring a large pot of salted water to a boil over high heat.
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10
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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11
Drain pasta into a large bowl and reserve about 1 cup of the cooking liquid.
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12
Transfer about half the roasted vegetables to a food processor.
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13
Add extra-virgin olive oil (about 2 Tb) and puree(I like to have a little texture in my pasta so I didn't puree all of the vegetables).
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14
Transfer the pureed vegetables (and vegetables that you did not puree) to the bowl with the pasta and add the Parmesan and Ricotta.
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15
Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy.
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16
Sprinkle the pine nuts and parsley over the top and serve.
