Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 10–12 minutes. Reserve ¼ cup of cooking water, drain the pasta, and set it aside.

In a large skillet, heat 5 tablespoons of oil from sun-dried tomatoes over medium heat until fragrant.

Add minced garlic and chopped shallot to the skillet, sauté for about 3 minutes until translucent and fragrant.

Add diced eggplant to the skillet, sauté for another 3 minutes until softened and slightly browned.

Stir in sun-dried tomatoes and let it cook for another 5 minutes.

Pour in puréed tomatoes and bring to a gentle boil, simmer for 5 minutes. Season with red pepper flakes, paprika, salt, and pepper to taste.

Reduce heat, stir in ricotta until blended. Add drained rigatoni and toss together, adding reserved pasta water as needed.

Taste and adjust seasoning if necessary, serve immediately while hot.