Difficulty: Easy - for beginners
Dietary guidance: v n
16 oz spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh chili pepper, minced
1 cup eggplant, diced a half inch
1 tablespoon chopped fresh sage (1 teaspoon if dried)
1 tablespoon chopped fresh parsley (1 teaspoon if dried)
1 teaspoon salt
1 can (28 oz) peeled tomatoes, drained and chopped
1/4 cup white wine
1 cup ricotta cheese
1/2 cup Romano cheese
Heat olive oil in skillet over medium heat.
Cook garlic, pepper, eggplant and herbs 5 minutes, sprinkle with salt, stir frequently.
Add tomatoes, stir in wine and cook 10 minutes.
Meanwhile, prepare pasta according to package directions, drain well and toss with sauce in bowl with the cheeses.
Serve at once or bake uncovered 10 minutes in 400 deg oven, tossing well when dishing out.