INGREDIENTS
1 tbsp
olive oil
1/4
onion, diced
1 tsp
chili flakes
1 14 ounce can
whole tomatoes
1
Italian eggplant, cut into 1/4" slices no wider than an inch
olive oil for frying
200 g
linguine
salt and freshly ground pepper
1/4 cup
ricotta
1
dozen fresh basil leaves
3 tbsp
freshly grated parmesan