*Tagliatelle with Sausage and Eggplant

*Tagliatelle with Sausage and Eggplant


- 1 lb. fettuccine
- 1/2 pound sausage
- I2 oz. peeled tomatoes
- 1/4 pound of pancetta (cured bacon)
- 1 eggplant
- 1 clove garlic
- grated parmesan cheese
- salt, pepper


Cut the eggplant into small cubes, sprinkle abundant salt on it and let sit for 2 hours. Rinse the eggplant and saute in abundant extra virgin olive oil. Cut the pancetta into small cubes and in a separate pan saute in a little extra virgin olive oil with the garlic. Break up the sausage into small bits and add to the pancetta and garlic with some water. Saute a little and add the tomatoes, cut them up as the sauce cooks down. Add the eggplant, salt, and pepper and allow to cook at medium flame. Cook the tagliatelle separately in salt water, drain, place in a large bowl, and add the tomato eggplant sauce. Add the grated parmesan and serve. Serves four.

*Tagliatelle with Sausage and Eggplant Goes well with...