Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook for about 8-10 minutes, or until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta and set it aside.

In a large skillet, heat 5 tablespoons of the reserved oil from the sun-dried tomatoes over medium heat. Add the minced garlic and finely chopped shallot, sautéing for about 3 minutes until soft and fragrant.

Incorporate the finely diced eggplant into the skillet, stirring to combine. Cook for an additional 3 minutes until tender and slightly browned.

Stir in the sun-dried tomatoes and cook for 5 more minutes, allowing them to warm through.

Pour in the tomato puree and bring to a gentle boil. Reduce heat and let it simmer for 5 minutes to thicken. Season with crushed red pepper flakes, smoked paprika, salt, and black pepper.

Add the cooked rigatoni and ricotta cheese to the skillet, stirring until every piece is coated. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Taste and adjust seasoning as necessary before plating. Garnish with extra herbs or cheese and enjoy warm.