I like to cut my eggplant, salt the eggplant, and set it in a colander with a weight on it overnight before using it the next day to get rid of any bitter flavor.

I fried 1 onion and 1 eggplant about 6-7 minutes until very tender. Then I added a yellow pepper for a few minutes until tender. I added garlic for about 30 seconds before I added a can of Muir Glen diced tomato. Add red pepper flakes, pepper, salt, and oregano to taste. Mix in your cooked pasta (I used Barilla Plus) and top with cold ricotta, parmesan, and fresh basil. My favorite is Stoneyfield Farm’s organic ricotta. A quick meal in under 30 minutes.