Peel the aubergines, dice them and sprinkle with salt. Leave to rest for half an hour.
Brush a hot non-stick skillet with some extra virgin olive oil and sear the aubergine until golden. Sauté the garlic and chili pepper in extra virgin olive oil, add the cherry tomatoes cut into quarters, and boil for 10 minutes.
Add the aubergine, chopped raisins and previously toasted pine nuts, and cook for another 5 minutes. Season with salt to taste. Cook the pasta until al dente, drain and add to the sauce with the salted ricotta and a little chopped mint and basil.