Eggplant, basil and tomato pasta

2 large eggplants
150ml extra virgin olive oil
500g egg noodle tagliatelle
1.5 tsp chilli flakes
3 cloves garlic, finely sliced
410g tomato sugo or passata
2 handfuls basil leaves
1/2 cup semi dried tomatoes
80g parmesan finely grated
150g fresh ricotta, crumbled
basil leaves to serve

1. Preheat oven to 170C
2 Halve eggplants lengthways, then score flesh with a small knife.
3. Put eggplant in a large roasting pan. Drizzle with 50ml of the oil and bake for 40 mins or until soft and juicy. Scoop out eggplant flesh, roughly chop and set aside. Discard skin.
4. Bring a large saucepan of salted wter to the boil. Add pasta and cook, follwing pack instruction until al dente, drain.
5. Meanwhile, heat another 50ml of the oil in a large heavy-based frying pan over a high heat. add chilli and garlic and cook until fragrant. Add eggplant and cook for 1 min in tomato sugo, basil and tomatoes. Add pasta to sauce. Toss to coat, then sprinkle over parmesan.
6. Serve pasta topped with ricotta, extra basil leaves and drizzles with remaining oil.