1. Cook the eggplant in boiling salted water for 10 minutes. Drain well,gently pressing out any excess moisture.
2. Cook the pasta in plenty of boiling salted water until just al dente.
3. Meanwhile,in a wide-based pot over medium heat,heat the oil for two minutes. Add the garlic,chilli,capers,anchovies and oregano and cook for two minutes. Add the eggplant,stir through,add the wine and cook until almost dry. Drizzle over the balsamic and cook out for a couple of minutes.
4. Drain the pasta,reserving a little of the cooking water,and add to the pot. Stir through the pasta,adding a little of the cooking water and/or oil if needed. Adjust the seasoning if necessary,and stir through half the parmesan.
5. Serve in shallow bowls with the ricotta crumbled over the pasta and the remaining parmesan on the side.
Tips
1. When selecting eggplants choose firm,heavy ones.
2. You don't need to use the finest balsamic you can find,but one with a bit of depth and intensity makes a real difference to the result.
3. Buy ricotta fresh from the deli,rather than in a tub,or even better make your own. You can find my recipehere.