Step one: put about a tablespoon of EVOO into a saucepan and put on medium heat. Set a pot of water to boil for pasta. Dice onion into small pieces, and slice eggplant into round slices. Place eggplant on cookie sheet and broil on each side for 3 minutes. Add onions and spices to oil and allow to caramelize for 10 minutes.
Step four: Plate eggplant mixture over pasta and sprinkle cubed mozzarella and ricotta on top. Serve immediately.
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