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Ingredients
  • 1½ pounds eggplant
  • Olive oil as needed (at least ½ cup)
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • 3 or 4 dried chiles
  • 1½ pounds tomatoes, chopped (canned are fine; about 1 can)
  • 1 teaspoon good dried oregano, or 1 tablespoon fresh
  • 1 pound long pasta
  • ½ cup chopped parsley or basil
  • ½ cup grated ricotta salata (or in a pinch, pecorino Romano)
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