She suggests you use the fresh young eggplant. Dice the eggplant. Place the cubes in a colander and sprinkle liberally with salt. This will draw off the bitter juices. After an hour rinse and squeeze out the excess moisture.
The eggplant is fried until tender and drained. It is then then combined with onion, garlic, and tomatoes that have been sautéd.
Combine all this with the freshly cooked pasta. Ricotta and parmigiano-reggiano are stirred in to add another layer of flavor.
Serve at once~ Mangia tutto!
Simple, with lots of flavor. Another winner!