Sprinkle 1 teaspoon salt on eggplant; let stand 1 hour to drain liquid
Heat 1/3 cup olive oil in large skillet over medium heat. Add garlic and anchovy; cook 1 minute. Add eggplant and tomatoes; cook 10 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt
Cook Rotini according to package directions. Drain; reserving 1/4 cup pasta water.
Add pasta, olives, ricotta cheese and basil to the eggplant mixture and toss. Add some pasta cooking water if desired.
Transfer to a serving platter; drizzle with remaining 1 tablespoon olive oil
