The eggplants are usually fried, but for those who want to broil them, that too can be done, as they are then cooked further in a tomato sauce.

　　

Ingredients

serves 6-8

　　2 pounds eggplants, sliced

　　Salt

　　1 large onion, chopped

　　Vegetable oil

　　3 cloves garlic, chopped

　　2 pounds tomatoes, peeled and chopped

　　1 teaspoon cinnamon

　　1/4 teaspoon nutmeg

　　1/4–1/2 teaspoon ground chili pepper or flakes

　　1 pound tagliatelle

　　1/3 cup grated Parmesan or Gruyère (optional)

　　

Step 1

Sprinkle the eggplant slices, if you like, with salt, and leave them in a colander for at least 1/2 hour to allow the bitter juices to drain. Rinse, drain, and pat dry with paper towels.

　　

Step 2

Fry the onion in 2 tablespoons oil until soft and golden. Add the garlic and stir for a moment or two. Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.

　　

Step 3

Fry the eggplant slices very briefly in about 1/2 inch of very hot oil, turning them over once until lightly colored, then drain on paper towels. Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned. They can be slightly undercooked. Add the eggplants to the tomato sauce and cook for 10 minutes more.

　　

Step 4

Boil the tagliatelle in salted water until slightly underdone and drain.

　　

Step 5

Grease a large baking dish. Fill it with alternating layers of pasta and the eggplant mixture, starting and finishing with a layer of pasta and keeping a little of the sauce to pour over the top. Sprinkle, if you like, with grated cheese.

　　

Step 6

Bake in a 350°F oven for 20–30 minutes. The pasta will absorb the flavors of the sauce.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf