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Put a large sauté pan over a medium-high flame and heat the oil.
Add the eggplant and sauté until they begin to absorb the oil and soften, about 10-15 minutes.
Drain most of the oil out of the pan.
Add salt as desired and the water. Cover and cook until the eggplant is very soft, about 5-7 minutes.
In the bowl of a food processor combine the eggplant, ricotta, cheese, mint and salt as desired. Process until smooth.
Drop the pasta into generously salted boiling water and cook until Al dente.
Toss the pasta in the sauce. Serve immediately with an extra sprinkle of grated Pecorino Romano cheese.