Wash and dry the tomatoes, then cut them into quarters. If your tomatoes have a thin skin, there is no need to remove the skin.

Place the tomatoes in a pot and cover with a lid. Cook on very low heat for about 20 minutes until tomatoes release their juice.

Stir occasionally to make sure the sauce doesn’t stick to the pan.

Once the tomatoes are ready, strain to remove any seeds or peel.

Use a hand mixer or electric blender to puree the tomatoes to obtain a creamy texture.

Add salt, if needed, a little olive oil and basil leaves to the mixture.

While the tomatoes are cooking, cut off the edges of the eggplants and peel the skin off.

Heat the oil in a deep large skillet on high heat.

Cut the eggplants on the long side about ¼ inch or 7mm in thickness.

Make sure the eggplants are dry before cooking them in hot oil.

Cook the eggplant slices until they turn golden brown. Using a slotted spoon, remove cooked eggplants and place them in a bowl. Keep the oil on the eggplants as we use it to dress the pasta.

In a large pot, bring water to boil. Add salt and then cook the pasta al dente.

Once the pasta is cooked, drain it very well and then mix it to the pot with the tomatoes.

Serve the pasta with tomato sauce onto plates.

Top the plates with generous portions of fried eggplants cut up into slices.

Grate a fair amount of salty ricotta cheese on the plates.

And, top each plate with fresh basil leaves.