Preheat oven to 300.
Tomatoes:
Skin tomatoes, boiling water, then ice water. Peel away skin, then cut them in
half length-wise. Bowl, salt, thyme, 2 oz. oil. Bake to dry for up to 2 hours.
Don’t burn !
Garlic:
Small pot, olive oil, simmer on low 40 minutes. Paper towel.
Oven 375:
Slice eggplants 1 inch rounds. Sprinkle with salt, drizzle oil. Bake 30 minutes.
Pasta:
Cook and drain.
Oven: 425:
Combine pasta, eggplant, tomato, garlic, scallion and basil. Mix well. Add
ricotta and toss.
Transfer to a greased baking dish, sprinkle with Parmesan, bake till crisp.
About 10 – 15 minutes.