Place eggplant in collander, generously salt, weight with a plate. Let sit 1 hour. Rinse off excess salt and pat dry.

Heat olive oil and add eggplant. Cook on med-high for a few minutes . Eggplant should still be slightly firm. Keep the pan moving to avoid the eggplant from sticking. Remove from the pan and set aside.

Add a bit more olive oil to the pan and add the garlic, and red chile. Sweat for a minute. Add onion and cook till onion begins to take on some color. Add tomato paste, chopped tomatoes and herbs. Cook until tomatoes are heated through and release some of their juice, about 2 minutes. Return cooked eggplant to pan, heat through, add drained pasta and toss.

I guilded the lilly and added some shaved parmesian cheese on top of each plate.

From: Robert Lusk
Posted By: PepperFool.com
Post Date: 02/12/02