Cut the eggplant into slices about
Heat half the olive oil with the garlic clove in a smallish pan over medium-low heat until you can just smell the garlic. Add the tomatoes and season with some salt and pepper. When it comes to the boil, lower the heat and simmer uncovered for 15–20 minutes, until it all melts into a sauce. Break up any bits of tomato with
Rinse and drain the eggplant pieces and pat them dry with kitchen paper. Heat the remaining oil in a non-stick frying pan and sauté the eggplant over medium heat until it is crusty and golden in places on the outside, but still soft inside.
Meanwhile, cook the penne in a large pan of boiling salted water, following the packet instructions. Drain, keeping
Put the pasta in a large serving bowl. Tip in the eggplant, the tomato sauce, ricotta and parsley and mix together thoroughly, adding some of the pasta cooking water if it seems dry. Serve immediately.