Place a high walled frying pan over medium heat, wait for a minute or so to heat up and then pour the oil along with the garlic. A minute later toss in the eggplants and sauté for about 10’ and until softened and golden browned. Then add the cherry tomatoes along with chilli flakes and the basil leaves and sauté for 1’ more Season with the salt and pepper and remove and discard the garlic.

In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.

Strain the pasta and return to the pan with the eggplants and the tomatoes. Add the Ricotta cheese and the capers, pour ¾ of the water and mix well until a nice sauce is created without damaging the eggplants and the tomatoes. Add from the reserved water if consistency is on the thick side.

Toss and serve in a flat dish, add the optional grated Parmigiano Reggiano and serve.