Baked Rigatoni with Eggplant Tomatoes and Ricotta

Ingredients

• 4 tablespoons unsalted butter (plus more for greasing)
• 1 pound rigatoni
• 3/4 cup extra-virgin olive oil
• 2 pounds eggplants (medium cut into 3/4-inch dice)
• Kosher s alt
• Freshly ground black pepper
• 1 medium onion, finely chopped
• 4 garlic cloves, chopped
• 4 1/2 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice
• 1/3 cup pesto, prepared
• 1 cup fresh ricotta cheese
• 6 ounces fresh mozzarella, shredded (1 1/2 cups)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

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