Fresh Tomato and Eggplant Pasta

This pasta dish is extra special because I use home-grown or seasonal heirloom tomatoes from the market. They are so sweet they taste like fruit.

Calories 1460kcal

8 ounces uncooked fusilli or penne pasta
1 tablespoon olive oil
2 cups chopped Japanese eggplant from 1 eggplant 1 tablespoon minced garlic (about 8 cloves, minced)
2 pts. home-grown or heirloom cherry tomatoes halved and divided
1/4 cup dry white wine
1 ½ tablespoons tomato paste
2 teaspoons white wine vinegar
1 teaspoon kosher salt
6 ounces ricotta cheese
3 tablespoons fresh chopped fresh basil
½ teaspoon black pepper

Cook pasta according to package directions in salted water.
Reserve 1 cup of the cooking liquid; drain pasta and green beans.
Meanwhile, heat oil in a large skillet over medium-high.
Add eggplant, and cook, stirring occasionally, until tender, 4 to 5 minutes.
Add garlic; cook until fragrant, 1 minute.
Add half of tomatoes; cook until juices start to release, about 2 to 3 minutes.
Add wine and tomato paste; cook, stirring often, until most of the wine evaporates.
Add pasta and beans; toss to combine.
Add reserved pasta cooking liquid, a couple of tablespoons at a time, if mixture is too dry.
Stir in remaining tomatoes, vinegar, and salt.
Divide pasta mixture among 4 bowls.
Dollop evenly with ricotta, basil, and pepper.