1/2 cup olive oil
1/2 cup eggplant; peeled, salted, and drained
1/4 tsp. garlic, chopped
1/2 sweet red pepper
4 oz. fresh egg linguine, cooked
1/3 cup ricotta
2 Tbs. fresh basil, chopped
salt and pepper(if can tolerate)
2 Tbs. parmesan(canned is most tolerated)
Cook eggplant in olive oil 3-4 min. Add garlic and red pepper; cook 2-3 minutes. Add ricotta, basil, salt and pepper. Serve over linguine, garnish with parmesan. Makes 1 serving.