Baked Rigatoni with Roasted Eggplant and Tomato

Ingredients

• 3 Roma tomatoes
• Sea salt and fresh ground black pepper
• 4 sprigs fresh thyme
• 2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling
• 2 heads garlic, cloves peeled
• 2 Italian eggplants
• 1/4 pound dried rigatoni
• 2 scallions, cut into 1/4-inch slices
• 1 bunch fresh basil, leaves only
• 1 cup fresh ricotta cheese
• 1/4 cup grated Parmesan

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