Preheat oven to 400 degrees F.
Cut eggplant into 1-inch cubes and transfer to a large bowl. Add garlic, 2 tbsp olive oil, smoked paprika, and chili flakes. Season well with salt and pepper.
Spread out in an even layer on a foil-lined baking tray. Bake until eggplant is tender and golden, about 30 minutes. Meanwhile, prepare the pasta according to package instructions. Drain and reserve a cup of cooking water for later use.
Transfer roasted eggplant to a blender. Add the herbs and 2 Tbsp olive oil. Blend until smooth. Return pasta to pot and add eggplant puree. Add 1/4 cup cooking water and toss well to coat the pasta.
Divide pasta into pasta bowls and top with pine nuts and IL Villaggio Ricotta Salata. Garnish with additional fresh herbs and serve warm.