Jacques Pasta

Date: Sat, 07 Aug 93 11:34:45 MDT
From: Greg Beary <gbeary@advtech.uswest.com>

Jacques' Pasta (so good my kids ask for it for their
"Birthday Dinner") modified from Jacques Pepin

1 eggplant (peeled)
1 red onion
3-4 cloves garlic
2 tomatoes
salt & pepper to taste
1lb. spaghetti

Start the water boiling to cook the spaghetti. Get all
the veggies cut up and when the water boils for the pasta
start making the sauce. (this assumes your pasta cooks
for 10 minutes)

Cut up the onion into slices and then into quarters. Cube
the eggplant into about 1/4-1/2" cubes. Cook in about 1/4
cup of water or white wine for 6 to 7 minutes or until
soft. Add tomatoes cut into cubes and minced garlic.
(you can use crushed but I think minced tastes better).
Cook for 2-3 more minutes more. Salt and pepper to taste.
(I find that I add more salt & pepper at the table since
my wife and I disagree as to what "salt to taste" means)
Add 1 cup of the pasta water and cook for 2 minutes more.

When the pasta is just about done (about 1 more minute to
go) add it to the sauce and cook for 1-2 minutes.
It's now ready to serve.