Trim the green top off the aubergine. Chop it into chunks. Warm a large pan over a medium-high heat. Add 2 tbsp olive oil. Add the aubergine and fry for 7-8 till till golden brown, stirring occasionally. Tip the fried aubergine into a bowl.
While the aubergine fries, peel and finely chop the onion. Add to the pan you cooked the aubergine in and set over a medium-low heat. Add 1 tbsp olive oil and gently fry the onion for 10 mins, till soft and golden.
Add the chopped tomatoes, olives and 1 tsp dried oregano to the onion. Pour in 1 tbsp balsamic vinegar. Stir well and simmer for 10 mins.
While the sauce simmers, bring a large pan of salted water to the boil. When it's boiling, add the chifferini and simmer for 8-10 mins till just cooked but not too soft. Drain well.
Add the aubergines and cooked pasta to the sauce and stir over the heat for 2 mins. Taste for seasoning and add salt and pepper if needed.
Dress the salad leaves with ½ tbsp olive oil and a pinch of salt. Divide the pasta between 2 pasta bowls. Spoon 1 tbsp ricotta into each bowl and drizzle ½ tbsp oil over the ricotta. Serve with the dressed leaves.