Rishta bi Betingan (Pasta with Eggplants)

1. 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.

2. 2

   Rinse, drain, and pat dry with paper towels.

3. 3

   Fry the onion in 2 tablespoons oil until soft and golden.

4. 4

   Add the garlic and stir for a moment or two.

5. 5

   Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.

6. 6

   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.

7. 7

   Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned.

8. 8

   They can be slightly undercooked.

9. 9

   Add the eggplants to the tomato sauce and cook for 10 minutes more.

10. 10

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

11. 11

    Grease a large baking dish.

12. 12

    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.

13. 13

    Sprinkle, if you like, with grated cheese.

14. 14

    Bake in a 350F oven for 2030 minutes.

15. 15

    The pasta will absorb the flavors of the sauce.

* Per serving · 4 servings · Values may vary.