Will require 2 Saucepans and One large non-stick Frying Pan. Place 2 tablespoons of Olive Oil in the Frying Pan and then gently fry off the chopped onions for 10 minutes and then convert into a clean - dry - empty Saucepan and then fry off the finely chopped garlic cloves for 1 (One) minute stirring with a Wooden Spoon etc. and then add that and then the 2 tin's of Plum Tomatoes - add a bit of cold water. Gently simmer for 30 minutes

Boil up cold tap water in a separate Saucepan and then boil cook the Dried Pasta for 20 minutes

Water wash the outer surfaces of the raw Aubergine. Trim the end off of the Aubergine and then cut down the middle with a sharp Kitchen knife and then score each halve's with the Knife in a diamond pattern inside each One and then use a Pastry brush too brush Olive Oil over the raw Vegetable flesh and then gently fry in that Frying Pan - flat sides down and cook for between 20 - 30 minutes and then scoop with a metal spoon the cooked Aubergine into the Pasta sauce and then add the Ricotta

Drain the cooked Pasta usually done in the Kitchen sink within a Colander and then add the cooked Pasta too the Tomato Pasta Sauce and then ladle onto a Dinner Plate or 2 Dinner Plates etc. and then grate Parmesan Cheese over the top and add some sprigs of fresh, or not so fresh Basil leaves over the top