1. Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt. 2. Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely. 3. Heat oil in heavy large skillet over low heat. 4. Add garlic and stir 30 seconds. 5. Add parsley and stir 30 seconds. 6. Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes. 7. Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes. 8. Stir in olives, capers and chili; cook 3 minutes; remove chili. 9. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce. 10. Stir in bechamel and heat through. 11. Sprinkle with basil and serve. 12. Italian Bechamel Sauce:. 13. Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes. 14. Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat. 15. Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce. 16. Return mixture to saucepan and whisk until smooth. 17. Place plastic wrap on surface to prevent skin from forming. ---------------------------------------------------------------------------
Nutrition
Ingredients
