Cook the pasta in salted water according to package directions until al dente. Drain and reserve ¼ cup of the cooking water.

In a skillet over medium heat, add 5 tablespoons of the reserved oil from the sun-dried tomatoes. Sauté the garlic and shallot until fragrant and soft, about 3 minutes.

Add the diced eggplant and cook for 3 minutes. Then stir in the sun-dried tomatoes and cook for 5 more minutes to deepen the flavor.

Pour in the tomato purée, bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Season with crushed red pepper flakes, smoked paprika, salt, and pepper.

Stir in the ricotta cheese and add the cooked pasta. Mix well, adding a splash of reserved pasta water if needed for a silkier sauce. Heat through for an additional minute.

Taste, adjust seasoning if necessary, and serve hot.