Fettuccine With Spinach, Ricotta, And Grilled Eggplant

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2 small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick

2 tablespoons olive oil, plus more for serving

kosher salt and black pepper

16 to 18 ounces fresh fettuccine

5 ounces baby spinach (6 cups)

2 teaspoons red wine vinegar

1 cup ricotta

crushed red pepper (optional)

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