Ziti Alla Siracusa
|Eggplant||1 1⁄2 Pound (Large One)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Green pepper||1 , diced|
|Canned italian style tomatoes in juice||28 Ounce (1 Can)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Capers||1 Tablespoon, drained|
|Dried red pepper||1|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon (As An Accompaniment)|
|Garlic||2 Clove (10 gm), minced|
Peel the eggplant and slice it into rounds.
Salt both sides and stand the slices in a colander to drain for 30 minutes.
Rinse the slices, squeeze out the moisture, and pat them dry.
Dice the eggplant.
Heat the oil in a large skillet.
Stir-fry the eggplant and green pepper over medium-high heat until the eggplant is softened and lightly browned; stir in the garlic and fry another minute.
Don't brown the garlic.
Add all the remaining ingredients, except the parsley, and simmer, uncovered, over low heat for about 30 minutes, stirring often.
The eggplant should be very soft but retain its shape, and the tomatoes should have cooked down to a sauce consistency.
Remove the red pepper pod and stir in the parsley.
Meanwhile, cook the ziti according to the directions on the package.
Toss with the eggplant mixture and serve with grated cheese as an accompaniment.