Rishta bi Betingan (Pasta with Eggplants)

• 2 pounds eggplants, sliced
• Salt
• 1 large onion, chopped
• Vegetable oil
• 3 cloves garlic, chopped
• 2 pounds tomatoes, peeled and chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/41/2 teaspoon ground chili pepper or flakes
• 1 pound tagliatelle
• 1/3 cup grated Parmesan or Gruyere (optional)

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. Rinse, drain, and pat dry with paper towels.
3. Fry the onion in 2 tablespoons oil until soft and golden.
4. Add the garlic and stir for a moment or two.
5. Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.
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. Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned.
8. They can be slightly undercooked.
9. Add the eggplants to the tomato sauce and cook for 10 minutes more.
10. Boil the tagliatelle in salted water until slightly underdone and drain.
11. Grease a large baking dish.
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. Sprinkle, if you like, with grated cheese.
14. Bake in a 350F oven for 2030 minutes.
15. The pasta will absorb the flavors of the sauce.

eggplants, salt, onion, vegetable oil, garlic, tomatoes, cinnamon, nutmeg, ground chili pepper, tagliatelle, gruyere

Taken from www.epicurious.com/recipes/food/views/rishta-bi-betingan-pasta-with-eggplants-373556 (may not work)