Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      medium        red onion -- 1/4" dice
   4      cloves        arlic -- thinly sliced
   2      medium        eggplants -- 1/4" dice
   1      28 ounce can  Italian plum tomatoes -- squeezed by hand
   2      sprigs        basil
   1      sprig         thyme
   1      pound         macaroni rigatoni
     1/2  pound         ricotta salata -- coarsely grated

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch sauté‚pan, heat olive oil until smoking. Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes. Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper. Boil pasta according to package instructions until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion. Yield: 4 servings