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.
Recipe information
Yield
serves 6-8
Ingredients
Preparation
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.
