Enjoy!

* Tagliatelle con Zucchine e Melanzane
(Tagliatelle with Zucchini and Eggplant with Spicy Herb Sauce)


Serves 6 as a first course or 4 as a main course

Olive oil
2 medium eggplants, peeled and cut into 1-inch cubes
Salt
3 medium zucchini, sliced into ¼-inch rounds
4 garlic cloves, peeled
1 medium onion, chopped
⅓ cup freshly chopped mint leaves
⅓ cup freshly chopped basil
¼ cup freshly chopped Italian parsley
1¾ pounds fresh tomatoes, peeled and seeded, or one 28-
ounce can Italian plum tomatoes, well drained, with extra
liquid gently squeezed out, and chopped
Freshly ground black pepper
⅛ teaspoon cayenne pepper, or to taste (optional)
1 pound *tagliatelle (*Ed Note: Fettuccini is the right size)
Freshly grated pecorino or Parmesan cheese

Heat 3 inches of olive oil in a large, deep-sided frying pan
until the oil is hot but not smoking. Fry the eggplant cubes,
in batches, until lightly browned. Drain on paper towels
and sprinkle sparingly with salt. Set aside.

In the same oil, add more olive oil as needed for a 2-inch
depth in pan, then fry the zucchini, in batches, until golden.
Drain and sprinkle with salt. Set aside.

Heat 1 cup of olive oil in a large frying pan and cook the
garlic and onion over medium-high heat until golden. Stir
in the mint, basil, and parsley, and simmer for 5 minutes.

Add the fried eggplant, zucchini, and tomatoes. Gently stir
and season to taste with salt, black pepper, and cayenne
pepper, if you like. Simmer over low heat.

Bring 4 quarts of water to a rolling boil. Stir in 1½
tablespoons of salt and add the pasta. Cook until al dente,
or just tender, stirring often.

Reserve 1 cup of the pasta water from the pot. Drain the
pasta and transfer it to a serving bowl. Turn the sauce over
the pasta and gently toss. Add a little pasta water, if a
thinner sauce is desired. Season to taste with salt and
pepper. Pass the pecorino or Parmesan cheese.

from my favorite Sicilian chef "La Cucina Siciliana di Gangivecchio"
https://www.goodreads.com/book/show/686638.Sicilian_Kitchen

I made an eggplant casserole for dinner today. I dipped eggplant slices in flour, did a quick saute in oil, layered fresh sliced tomato, a sliced zucchini, sliced sweet onion, chopped peppers, added garlic, seasonings, salt, pepper, grated Parmesan and chunks of feta cheese, baked it covered for 45 minutes, then topped it with about 4 oz. of shredded Mozzarella. I didn't measure anything

It came out brothy, so I cooked some pasta to go with. Just an idea I really like eggplant, and wish more of the local stores carried it.

I am tired of eggplant Parmesan (my hubby’s favorite way to eat eggplant). I like the idea of a dish not so bogged down by breading and frying. Your creation sounds delicious, Marthe48.

The eggplant I used was bigger than usual. I seasoned 4 of the thinnest slices with olive oil, Parmesan, garlic powder, chopped dried garlic, salt, pepper, basil, and pepper flakes. Broiled it on the top rack. Turned them halfway through, about 10 minutes total. Really good. Kind of crusty, very creamy inside.

I discovered last year that dried chopped garlic and onion, added close to finish, add a nice crunch to things

Hope you enjoy your dinner!