2 tablespoons EVOO, plus more for liberal drizzling
1 medium to large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic, ends cut to expose the cloves
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry white or red wine
One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
A few leaves fresh basil, torn, plus a few for garnish
Crumbled or grated ricotta salata, garnish
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