Eggplant and Cheese Sauce

Ingredients

• 1 lb eggplant , peeled and cut in 1-inch cubes
• 3 T olive oil
• 2 garlic vloces , chopped
• 1 onion , chopped
• 1 carrot , chopped
• 1 celery stick , chopped
• 14 oz. can chopped tomatoes , drained
• 2 T finely grated parmesan
• 1 oz ricotta cheese
• 8 fresh basil leaves

Instructions

1. Sprinkle eggplant with salt and leave in colander for at least one hour, drain and pat dry.
2. Fry garlic, onion, carrot and celery for about 5 minutes until softened. Add eggplant and cook for 5 minutes.
3. Add tomato and bring to boil, simmer for 30 minutes. Remove from heat and stir in cheese. Season and serve with freshly cooked pasta.