Watch and listen to this recipe from Sara Moulton
View the full recipe here.

1. Start Sauce
In a heavy skillet, saute eggplant and onions together until eggplant is lightly browned. Add water.

2. Chiffonade Basil
Stack leaves together and roll as you would a cigar and slice across the vein.

3. Pasta
Cook pasta in boiling, salted water until al dente. Drain well.

4. Simmer
Add crushed tomatoes (with juice) to the eggplant and onion mixture. Simmer until it has a sauce-like consistency.

5. Finish sauce
Season the sauce with salt and pepper. Add basil, minced garlic and grated Parmesan.

6. Serve
Carefully pour sauce over pasta and serve with dollops of ricotta on top. Buon appetito!