8 large vine-ripened tomatoes, quartered
4 cloves garlic, peeled
Bunch fresh basil leaves, torn
1/2 cup/117 ml extra-virgin olive oil, plus extra for frying eggplant and potatoes
2 eggplants, cubed
3 large potatoes, peeled and thinly sliced into strips
1 pound/500 g spaghetti
1 cup/228 g freshly grated Pecorino cheese
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