In the Genovese region of Italy, the basil carpets the hillsides in the wild and pesto is a classic staple. In its simplistic glory, pesto is superb as the star of a guest supper, paired with pasta. Here it is also savored in several dishes. The vegetable-laden meat sauce gains a new dimension when prepared with pork or turkey instead of beef.
Pears steeped in wine provide a fitting dessert.
Season with vinegar, pesto sauce, and salt and pepper to taste. In a heavy saucepot, saut the onion in oil until golden. Meanwhile, cut the eggplant into wedges, sprinkle with salt, and let stand 15 minutes for the juices to exude. Rinse, peel, and chop. Add it to the onions along with the tomatoes, chicken broth, salt, pepper, and garlic.