Bring a large pot of salted water to a boil. Reduce the heat, cover and keep at a simmer. Heat the oil over medium-high heat in a very large skillet. Add the eggplant and cook, turning occasionally until golden and tender, 13-15 minutes. Add the garlic, salt and pepper and cook 1 additional minute. Add the tomatoes and cook until just warmed through, 2-3 minutes. During the last few minutes of cooking, uncover the water, return to a boil, and cook the pasta according to the package directions; drain, reserving 1/2 cup of the pasta cooking water. Add the pasta to the eggplant with the basil and warm through an additional 1-2 minutes, adding a little of the pasta cooking water at a time to loosen if necessary. Divide among bowls, top each bowl with a dollop of ricotta, and garnish with more basil.