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Spaghettini con le melanzane
(4 servings)

1 medium eggplant (about 1 lb)
olive oil
1 1/2 teaspoons finely chopped garlic
3 tablespoons olive oil
2 tablespoons finely chopped parsley
28-ounce tin Italian plum tomatoes, drained and coarsely chopped
1/8 teaspoon finely chopped hot red pepper
1/4 teaspoon salt
1 pound spaghettini

Cut eggplant (length-wise or cross-wise) into 3/8" slices. Sprinkle
slices liberally with salt and arrange upright in a colander. Drain
30-40 minutes over a dish or in the sink. Rinse well with paper

Pre-heat oven broiler to 400 degrees F. Brush both sides of eggplant
slices with olive oil, place on cookie sheet (or something similar)
and broil on each side until nicely browned. Cool and reserve.

In a medium-size saucepan, saut the garlic in the 3 tbsp. olive
oil over moderate heat just until the garlic begins to colour
slightly. Add the parsley, tomatoes, pepper and salt and cook 25
minutes or until the tomatoes have separated from the oil and turned
to sauce. Stir frequently. Cut the eggplant into slivers 1/2" wide,
add to the sauce and cook 2-3 minutes more. Taste for salt.

Drop the spaghettini into 16 cups rapidly boiling salted (1 tbsp.)
water. Cook rapidly 3-5 minutes. The spaghettini should still be
somewhat firm. Put a small quantity of sauce in a warm serving
bowl. Add drained spaghettini, mix. Serve immediately, topping each
serving with additional sauce and parmesan cheese.


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