Dice the tomatoes and slice the green onion thinly.

While the pasta cooks, sauté the green onion for 30 seconds or less. Drain the pasta over the green onion, then add the tomatoes, basil, extra virgin olive oil, and a bit of ricotta. Stir everything together over the heat for 1 minute.

Add the fried eggplant and serve. This dish is also delicious served cold.