Jacques Pasta

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

1/4-1/2 cubes. Cook in about 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)

1 cup of the pasta water and cook for 2 minutes more.

1 more minute to

1-2 minutes. It's now ready to serve.