Eggplant is brain food for back to school kids. It has phytonutrients to fight free radicals in brain cell membranes as well as lots of vitamins and minerals packed into a beautiful purple skin. Kids that pick fresh from the garden organic eggplant will be so excited to prepare this scrumptious dish. Using all organic ingredients, kids can steam 1 ½ cups thinly sliced fresh eggplant, ¼ red onion, and 2 minced garlic cloves while boiling 1 ½ cups of whole wheat pasta shells. Preheat the oven to 350 degrees. In a bowl, blend 6 ounces of ricotta cheese and 5 ounces of shredded mozzarella cheese. Cut fresh from the garden one small sprig each of basil, rosemary, thyme, sage, parsley, and oregano into tiny pieces using scissors, and add ½ tsp sea salt and ¼ tsp curry powder to the cheese bowl and mix thoroughly. Kid chefs can lightly cover the bottom of an 8 inch baking dish with organic tomato basil pasta sauce. Using a large spoon, thinly layer pasta, eggplant, and cheese mix. Kids can add another layer of sauce, pasta, eggplant and cheese. Top with more sauce, using a total of 8 ounces of sauce, and sprinkle 1 ounce of shredded mozzarella cheese over the sauce. Bake in the oven for 45 minutes and let cool before serving.