Fusilli with eggplant and ricotta
Still trying to finish up eggplants, I remembered I also had a small piece of ricotta in the freezer, and found this recent Rachel Roddy recipe, which might've been what I was looking for during many of these past eggplant-weeks.
My eggplant was a little mushy so I gave up on peeling it, which I kind of regret -- after the whole thing was done, I realized roasting its halves and scooping the pulp might've been a nice alternative, but I was a little short on time for that. I broke up my plain ricotta with a fork and I seasoned it before tossing it with the pasta, then added parmesan when serving.
These days I feel like I can barely get more complex recipes right, or maybe simpler flavors are what nourish me lately.