Gnocchi with Eggplant and Tomatoes

• 1 LB DELVERDE Gnocchi #43
• 10 oz Eggplant
• 1lb Ripe Tomatoes
• 2 1/2 oz Ricotta
• 3 cloves garlic
• 4 tbsp extra virgin olive oil
• basil leaves
• oregano

Instructions

(It's important to look at the quantity of the ingredients. Gone are the huge heaping mounds of stuff. One of the "Food Philosophies" of Italians is to enjoy each flavor, and not have one overpower the other) Crush the garlic cloves. Add to a large skillet along with 3 tbsp olive oil and brown. Add diced tomatoes, chopped basil and let cook over low heat. While the sauce cooks, cut the eggplant into thin round slices, add a tablespoon of olive oil to a large nonstick skillet and sauté the eggplant. Sprinkle with salt and oregano and keep warm. Cook the pasta in at least 5 quarts of salted water until al dente, and drain. Add tomato sauce and toss well. Place a bottom layer of pasta in a heated casserole dish. Add a layer of ricotta cheese and a few eggplant slices. Add a second layer of pasta and repeat until you have used up all the ingredients. Garnish with a few basil leaves and let the dish sit 1 minute before serving.

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