Heat 5 tablespoons of the oil in a large skillet. Add the garlic and cook for 1 minute until fragrant. Add the diced eggplants and sauté on high heat until soft and golden, 5-6 minutes. Season with chopped fennel sprigs, salt, pepper, and keep warm.
Bring a large pot of salted water to a boil. Cook the Linguine according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Linguine to the pan with the remaining oil and half of the crumbled ricotta. Add a little of the pasta cooking water to loosen if needed and toss to combine.
Divide Linguine among plates, garnish with remaining ricotta and fennel sprigs and serve.