Rigatoni with tomato sauce and cubed eggplant. Delicious

 My beloved mother called this "salsa semplice" or simple sauce. It is simple but the devil is in the details.  Put good olive oil in a skillet and add one clove of garlic. When the oil is almost smoking, add the tomatoes or pomodorini. This causes a reaction that coats the tomatoes in something akin to delicate cream. Add pieces of basil but don't overcook. Remove the garlic clove and toss the al dente pasta in the sauce. The magic is done. A perfect summer dish.

    A variation on the classic saltimbocca alla romana. I used thinly sliced pork instead of veal and omitted the prosciutto. This made it a lighter dish. Nevertheless is was delicious.