Italian Grandma Makes Eggplant Pasta from the Garden

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Recipe:
1 eggplant, sliced then cubed
1 container of cherry or grape tomatoes
2 garlic cloves minced
1 handful of basil
Fresh or dried oregano
1 small container of creamy ricotta
1/2 Container of cream cheese
1/4 cup grated Parmesan cheese
Mushrooms (optional)

Cube eggplant, cut tomatoes in half add garlic, oregano, and drizzle generously with olive oil and bake at 400 degrees F for 45 mins
Bring salted water to a boil and add 1 pound of pasta of your choice, while cooking pasta make the sauce
For sauce:
In a food processor
Add ricotta, cream cheese, salt, pepper, lots of basil and blend. Add pasta water if too thick
Once pasta is cooked, drain (reserving pasta water if needed) and in a bowl, mix all of the ingredients.
Add more Parmesan and pasta water if too thick.
Serve with freshly chopped basil
Enjoy!

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