1 pound rigatoni or other large tubular pasta
2 small eggplants (about 2 pounds)
1/4 cup olive oil
1 teaspoon salt, plus more if needed
1 to 1 1/2 cups water
2 (16-ounce) cans whole tomatoes including juice
2 large garlic cloves, minced
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1/2 cup ricotta
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