Eggplant, Tomato And Fresh Ricotta Farfalle

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1 medium eggplant (1 1/4 pounds), peeled and cut into 3/4-inch dice


3/4 pound farfalle

1/4 cup vegetable oil

1/4 cup extra-virgin olive oil

1 large garlic clove, thinly sliced

1 pint red grape tomatoes, halved

1 teaspoon finely chopped oregano

1/4 to 1/2 teaspoon crushed red pepper

Freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese, plus more for serving

1/4 cup fresh ricotta cheese

2 tablespoons shredded basil

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