1.Cook pasta as per box. When done, drain and put back into pot, dab some butter or a teaspoon of oil, toss gently then cover and set aside off heat.
2.Meanwhile over medium heat add oil, onion, if using and eggplant. Saute until onion softens up and eggplant starts to brown. Add in garlic if using. Pour in sauce. Cook over medium heat for about 10 minutes. The eggplant should be nice and tender. Taste sauce. If needed add salt and pepper with chopped basil. Cook another minute or two.
3.Plate up, add a dollop of ricotta on top. Garnish and enjoy!