Eggplant and ricotta pasta

Israel's favorite vegetable--eggplant--is the key ingredient to this easy pasta dish.

eggplant bell pepper pasta 311 (photo credit: GOURMETKOSHERCOOKING.COM)
eggplant bell pepper pasta 311
1 (14 ounce) box of pasta, cooked according to the package instructions2 tablespoons olive oil plus about 1 more tablespoon1 onion, finely choppedPinch of red pepper flakes1 medium eggplant, peeled, and cut into 1-inch chunks, salt the eggplant and “sweat” it by letting it sit for 30 minutes, then rinsePinch of oreganoSalt and pepper to taste1 28-ounce can plum tomatoes with juice1 tablespoon honey1 tablespoon lemon juice1 cup ricotta cheese
1. In a deep pan, warm olive oil over medium heat. Add the onion and the red pepper flakes and cook for 5 minutes.
2. Add the eggplant and a pinch or oregano, salt, pepper and a little more oil. Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes.
3. Stir in the canned tomatoes with juices and the honey and lemon juice. Bring to a boil, then lower heat and simmer with lid ajar for about 35 minutes. Add the cooked pasta. Serve with a scoop of ricotta cheese on top.