Here's another variation on a classic.
Sauce: Whole canned (28oz) tomatoes (San Marzanos) rough chop, 1/2 onion diced, 1 clove minced garlic, red wine, salt, pepper. Sautee the onion and garlic, reduce 1/4 cup red wine, add the tomato and simmer for 20 minutes. Season with salt and pepper.
Eggplant: Grilled eggplant steaks (evoo, salt & pepper) with fresh mozzarella, tomato sauce and grated parmesan.
Pasta: Homemade fettucini combined with basil pesto, olive oil and freshly grated parmesan.
(in case you were wondering where the San Marzanos went)