Eggplant and Ricotta Pasta

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1 (14 ounce) box of pasta, cooked according to the package instructions
2 tablespoons olive oil plus about 1 more Tablespoon
1 onion, finely chopped
Pinch of red pepper flakes
1 medium eggplant, peeled, and cut into 1-inch chunks, salt the eggplant and “sweat” it by letting it sit for 30 minutes, then rinse
Pinch of oregano
Salt and pepper to taste
1 28-ounce can plum tomatoes with juice
1 tablespoon honey
1 tablespoon lemon juice
1 cup ricotta cheese

In a deep pan, warm olive oil over medium heat. Add the onion and the red pepper flakes and cook for 5 minutes. Add the eggplant and a pinch or oregano, salt, pepper and a little more oil. Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes. Stir in the canned tomatoes with juices and the honey and lemon juice. Bring to a boil, then lower heat and simmer with lid ajar fro about 35 minutes. Add the cooked pasta. Serve with a scoop of ricotta cheese on top.

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