2 sm. firm eggplants, salt
4 tbsp. olive oil
3 cloves garlic
1 stalk celery
1 sm. onion, chopped
2 tbsp. chopped parsley or basil or both
1 c. Ricotta cheese
2 1/2 c. canned tomatoes, chopped
Salt and pepper to taste
Romano grating cheese
1 lb. pasta of your choice (shells, twists, etc.)

Wash, dry, peel and cut eggplants into 1/4 inch slices. Place slices on large platter and sprinkle with salt. Leave for about 1 hour for salt to draw out bitter juices. Pat dry with paper towels, place on cookie sheet, brush lightly with olive oil, broil until golden brown on both sides. Cut slices into medium pieces 1 1/2-2 inches.

In saucepan, heat oil and saute garlic, celery, onion. Add tomatoes and season with salt and pepper. Cook 1 hour then add eggplant and parsley or basil or both.

Cook pasta as directed on package. Drain, place in pasta bowl, add Ricotta and mix. Stir in eggplant sauce, sprinkle with grating cheese and serve immediately. MMMM Good!!