Summer Eggplant

This is great as a first course and makes a beautiful presentation, but you can also serve it as a side dish. 

1 medium onion
1 clove garlic
a few tablespoons olive oil
3-4 tomatoes
1 eggplant
approximately 1/4 lb. ricotta cheese
small chunk Romano cheese
a few fresh basil leaves

To cook: Slice onion, chop garlic, and saute in 1 T. olive oil over medium heat until onions are clear. While the onion and garlic are cooking, chop the tomatoes in large chunks. When onions are clear, add the tomatoes to the pan, along with a little more olive oil, and some salt and pepper, and let simmer over low-medium heat.  While the tomato sauce is simmering, peel an eggplant, slice in half, brush with olive oil,  sprinkle with salt and pepper, and set on hot grill, 5 minutes per side. By the time the eggplant has finished cooking, the tomatoes should have cooked into a nice sauce.

To assemble: Cut eggplant into large chunks and arrange a few chunks on each plate. Cover with tomato sauce. Add a dollop of ricotta cheese just to the side of the eggplant. Grate Romano cheese over all, and sprinkle a generous helping of shredded basil leaves on top of that.