1 pound spaghetti

Sauce
1 eggplant, sliced lengthwise, 1/2-inch thick
1 large can tomatoes
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup olive oil
salt and pepper

Garnish
1/2 cup Parmesan cheese, grated

Brown onion and garlic in 4 tablespoons olive oil; add parsley, tomatoes, salt and pepper; simmer about 1 hour.

Sprinkle eggplant slices and salt, let drain in colander 30 minutes and squeze dry; brown in hot olive oil until light brown.

Cook spaghetti in salted, boiling water; drain and place on hot platter, cover with sauce and arrange eggplant on top.

Serve sprinkled with cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Edgar Degas: Les Repasseuse, around 1884.

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