Ingredients

2 large, firm eggplants

extra-virgin olive oil

1 tablespoon dried oregano

optional: 1 dried red chili, crumbled

4 cloves of garlic, peeled and finely sliced

a large bunch of fresh basil, stems finely chopped, leaves reserved

1 teaspoon good herb or white wine vinegar

2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata

sea salt and freshly ground black pepper

1 pound dried spaghetti

6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

Description

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