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Ingredients

• 1 1/2 pounds eggplant (we usually use asian eggplant, but any eggplant will do)
• Salt
• About 1/3 cup olive oil
• 1/2 cup onion sliced thinly
• 1 1/2 tsp chopped garlic
• 2 cups fresh, ripe Italian plum tomatoes, skinned, seeded and cut in narrow strips (or use canned italian tomatoes and chop)
• Fresh ground black pepper
• 3 Tbsp freshly grated romano cheese
• 3 Tbsp fresh ricotta
• 10 fresh basil leaves
• 1 - 1 1/2 pounds pasta (rotini is our favorite, or try ruote di carro, fusilli, rigatoni -- or even spaghetti)
• Freshly grated parmigiano-reggiano cheese for the table

Description

This Is Yet Another Wonderful Italian Recipe That I've Adapted From Marcella Hazan's Classic "Essentials Of Italian Cooking". This One Is Good Enough That My Wife Put A Little…

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