Type of dish: Main Dish

1 clove garlic, minced
1/4 teaspoon dried hot red pepper flakes
7 Tablespoons olive oil
1 1/2 pounds tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
1 1/2 cups ricotta (preferably fresh)
1/2 cup finely grated Parmigiano-Reggiano
3 Tablespoons finely chopped fresh basil
1/4 teaspoon black pepper

Make sauce:
Cook garlic and red pepper flakes in 1 Tablespoon oil in a heavy saucepan over medium heat, stirring, for about 30 seconds. Add the tomatoes, sugar, and 1/2 teaspoon of salt and simmer, uncovered, until the sauce thickens slightly (about 15 to 20 minutes). Stir occasionally.

Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot, or preheat the outdoor gas grill as appropriate.

Peel a 2-inch wide strip of skin off opposite side os the eggplants vertically. Cute each eggplant lengthwise into 8 slices. Brush both sides of each slice with olive oil, then season well with salt and pepper.

Grill the slices in batches, turning over once and brushing grilled sides with some of the remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.

Assemble eggplant rolls:
Stir together cheeses, 2 Tablespoons basil, pepper, and remaining salt in a small bowl. Spread about 3 Tablespoons of the cheese mixture down the length of each slice, leaving a small border around the edge. Roll up each slice, starting with the short end. Serve the rolls topped with sauce and sprinkled with the remaining basil. Serves 4.

Recipe courtesy of Gazy Brothers Farm