Spaghetti with Eggplant, Tomatoes and Gorgonzola

This is our rendition of a pasta dish that we tasted at Antica Osteria Pisano in Naples, Italy. Chunks of eggplant are lightly browned in olive oil, then simmered with cherry (or grape) tomatoes along with some of the starchy pasta-cooking water, forming a simple sauce. But what really pulls the dish together, both in flavor and consistency, is the creamy, savory Gorgonzola cheese tossed in at the end. To be efficient, prep the basil during the five-minute standing time after sprinkling the cheese onto the pasta.