The question is always what to cook. I had a nice eggplant and some really good Lucio Garofalo paste called schiaffoni, a very funny name because it means huge slaps in the face. Go figure. At any rate this is one of the better Italian pastas. I highly fried the diced eggplants with two cloves of garlic and a little fresh peperoncino and then added real San Marzano tomatoes. Naturally I added the al dente pasta and lots of fresh basil. After a minute off the flame I sprinkled some reggiano. The result was magical.