My eggplant crop was a runaway success this year—not always the case—and frankly I’m getting a little tired of baba ghanoush. I’ve cooked eggplant with pasta every conceivable way and still I have eggplant. For Labor Day, when normal people were grilling burgers, we grilled eggplant. That’s when I was reminded how much I enjoy this pasta-free riff on cannelloni, which I developed for a Sur La Table cookbook several years ago. Eggplant and tomato are a proven love match; add ricotta and prosciutto to the mix and you hit it out of the park.