Rigatoni with Sautéed Eggplant and Sun-Dried Tomatoes

1.Cook the pasta according to package instructions until al dente.

2.In a pan, sauté finely chopped shallot and minced garlic until fragrant.

3.Add diced eggplant and sun-dried tomatoes to the pan, cooking until the eggplant is tender.

4.Stir in puréed tomatoes, ricotta, crushed red pepper flakes, smoked paprika, salt, and black pepper; mix well.

5.Combine the cooked pasta with the sauce and serve hot.