I have long been a Marcella Hazan fan and many of her recipes are permanent fixtures in my repertoire, though I have not come close to making all of the ones in her Essentials of Classic Italian Cooking. Recently, I found myself with lots of eggplant and wanted to try something new, so I made her eggplant ricotta sauce, which I had never made before. This was so tasty! It has eggplant, ricotta parmesan, plum tomato, garlic, basil, onion. I ended up making 3x in a two week span. The ricotta melts into the pasta and makes it really luscious. If you have her book (and if you don’t I urge you to get it) try this recipe! I cant believe I have had this book for so long and overlooked this recipe.