Salt and black pepper
1 pound spaghetti
1/4 cup extra-virgin olive oil (EVOO)
1 eggplant, chopped into small pieces (I peel off half the skin in strips)
1 red onion, quartered lengthwise and thinly sliced
1 cubanelle pepper—halved lengthwise, seeded and sliced
2 ribs celery with leafy tops, chopped
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
One 15-ounce can tomato sauce
1/2 cup sicilian olives stuffed with pimiento, coarsely chopped
1/4 cup finely chopped parsley
8 ounces ricotta salata cheese, crumbled
1/2 cup shredded fresh basil