1 1/2 cups chopped seeded tomatoes
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar

1 large eggplant, cut lengthwise into 1/2-inch-thick slices
Olive oil
6 large 1/2-inch-thick slices country-style French bread
9 ounces soft mild goat cheese (such as Montrachet)
eggplant, tomato, goat

1 (1 1/2-lb) eggplant, cut crosswise into 1/4-inch-thick slices
1 3/4 teaspoons salt
3/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 garlic cloves
10 oz grape tomatoes (2 cups), quartered
5 tablespoons extra-virgin olive oil plus additional for brushing dough
Pizza dough
Flour for dredging
1/4 lb Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)

Special equipment: a pizza stone; parchment paper; a baking peel or rimless baking sheet
eggplant, tomato, fontina

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese
farfalle, sausage, tomatoes