51.   Layer one quarter of the noodles in each casserole, top with eggplant slices, more sauce, some ricotta and a few basil leaves.

52.   Peel, core and season tomatoes and place cored side down on a bed of basil leaves.

53.   Place the scallions, potato chunks, olives, onion, basil leaves, and the tomato and egg wedges in a mixing bowl.

54.   Pluck of basil leaves and other herbs.

55.   Place the scallions, potato chunks, olives, onion, basil leaves, and the tomato and egg wedges in the mixing bowl.

56.   Remove from grill and garnish with basil leaves.

57.   Remove the basil leaves from their stems and discard the stems.

58.   Puree, along with the basil leaves, in small batches, in blender or food processor.

59.   Rinse the basil leaves and stack them in a pile.

60.   Rinse basil leaves and set on paper towels to dry.