Sicilian Sauce

1/2 cup of olive oil
1 egg plant (sliced)
2 cloves of minced garlic
1 chopped onion
4 cups of tomato sauce
4 oz of ricotta
1 cup of your favorite olives
2 tbsp of balsamic vinegar
Salt & Pepper to tate

In a large sauce pan, heat olive oil over medium heat and fry the egg plant until it begins to brown.  Add the onions and garlic and let cook for another 5 minutes.  Onion will be transparent and sweating.  Add the tomato sauce, olives, and a nice glug of balsamic vinegar.  Add the herbs, ricotta, and a little salt and pepper.