Italian Skillet Pasta

8 ounces of whole milk ricotta

2 tablespoons, plus more for garnish of fresh basil chopped

1/2 teaspoon of black pepper

1/2 pound of uncooked pasta

5 tablespoons of olive oil

2 shallots peeled, sliced root to tip

1 tablespoon of garlic minced

3 cups of eggplant diced from 1 large eggplant

3 cups of cherry tomatoes halved

1 tablespoon of fresh lemon juice

1 1/2 cups of fresh green beans trimmed

fresh oregano for serving

1. Mix together ricotta, chopped basil and black pepper. Set aside.
2. Cook pasta in a Circulon straining saucepan and salted water until just al dente. Drain; set aside.
3. Heat 1 tablespoon olive oil in a Circulon sauté over medium-high heat. Add the sliced shallots and garlic and cook until just soft, about 2 minutes. Add eggplant, half the tomatoes, 1 teaspoon salt and 1 tablespoon olive oil. Cook, stirring occasionally, until eggplant is browning and getting soft, about 3 minutes. Turn off heat.
4. Transfer half the veggie mixture to a blender with remaining 3 tablespoons olive oil, lemon juice and 1 teaspoon salt, and blend until smooth. Transfer back to the skillet.
5. Turn heat to medium, add green beans and remaining fresh tomatoes, and cook until just heated through, about 1 minute. Serve immediately topped with ricotta and garnished with extra basil and oregano.