Rinse the eggplant under cold water. Cut into 1/4 inch thick slices. Brush with olive oil. Place the eggplant slices on a hot grill. Flip so that they are lightly golden on both sides. Cut into bite-sized strips. Set aside.
Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the onion in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into the skillet with the tomatoes.
Mix in the ricotta. Serve immediately, topped with slices of eggplant and a sprinkle of Parmigiano.