Cook the pasta in a large pot of salted boiling water until al dente, about 10-12 minutes. Reserve 1/4 cup pasta water, drain, and set aside.

In a large skillet, heat 5 tablespoons oil from sun-dried tomatoes over medium heat. Sauté minced garlic and chopped shallot for about 3 minutes until fragrant.

Add finely diced eggplant and sauté for about 3 minutes until soft and golden.

Stir in sun-dried tomatoes and cook for 5 minutes until they soften.

Add puréed tomatoes, bring to a boil, then reduce heat and simmer for 5 minutes. Season with crushed red pepper, smoked paprika, salt, and pepper.

Stir in ricotta and drained pasta. Add reserved pasta water as needed to achieve a creamy consistency. Heat for 1 minute and serve.