Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and 1/2 teaspoon of the salt. Cook 8 minutes, stirring occasionally, until eggplant softens.Advertisement
Add red pepper flakes, tomatoes with juice and remaining 1/2 teaspoon salt. Bring to a simmer. Lower heat to medium-low; cook for 10 minutes or until eggplant is very soft.
While sauce is simmering, cook pasta following package directions. Drain.
Stir most of the basil, oregano and chives into the sauce; toss with pasta. Serve with dollops of ricotta cheese and the reserved herbs on top.