Spaghetti With Eggplant, Ricotta And Tomatoes

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1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds


5 tablespoons olive oil

1 pound spaghetti

1 pint cherry tomatoes, quartered

1/2 cup finely chopped fresh basil

1 small clove garlic, finely chopped

1/2 cup grated Parmesan

Salt and pepper

1 1/2 cups ricotta

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