Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, for 5–6 minutes until golden brown and tender. Season lightly with salt and pepper.

Push the eggplant to one side of the skillet and add another 1/2 tablespoon of olive oil. Add the cherry tomatoes to the skillet, cut side down, and cook for 3–4 minutes without stirring, until the skins blister and they release some juices. Gently toss the eggplant and tomatoes together.

Reduce the heat to medium and make a small space in the skillet. Add the remaining 1/2 tablespoon of olive oil if needed, then add the minced garlic. Cook for 1 minute, stirring, until fragrant.

In a small bowl, mix the ricotta, pesto, and Parmesan cheese. Gradually stir in 2–3 tablespoons of the reserved pasta water to create a creamy consistency.

Add the cooked pasta to the skillet with the eggplant, tomatoes, and garlic. Stir in the ricotta-pesto sauce, ensuring everything is evenly coated. Add the olives and toss gently until warmed through.

Transfer the pasta to serving bowls and garnish with fresh basil leaves or extra Parmesan, if desired. Serve immediately while warm.