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1
Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
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2
Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
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3
Heat oil in heavy large skillet over low heat.
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4
Add garlic and stir 30 seconds.
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5
Add parsley and stir 30 seconds.
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6
Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
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7
Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
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8
Stir in olives, capers and chili; cook 3 minutes; remove chili.
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9
Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
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10
Stir in bechamel and heat through.
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11
Sprinkle with basil and serve.
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12
Italian Bechamel Sauce:.
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13
Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
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14
Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
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15
Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
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16
Return mixture to saucepan and whisk until smooth.
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17
Place plastic wrap on surface to prevent skin from forming.
