Name: Pasta with Eggplant, Artichokes and Bell Pepper (Pasta con Melanzane, Carciofi e Peperoni)
Yield: Makes 4 Servings
Ingredients: 1 1 1/4-pound eggplant, unpeeled, cut into 1 1/2-inch pieces; 2 teaspoons salt; 2 cups olive oil; 4 large shallots, peeled, quartered; 1 large red bell pepper; 1/2 cup chopped pitted brine-cured black olives (such as Kalamata); 2 large garlic cloves, finely chopped; 2 large artichokes, stems trimmed; 8 ounces rigatoni or other tubular pasta

Nowhere are vegetables as important as they are in Sicily, and few vegetables are as popular-or have as long a history-as the eggplant. There are said to be hundreds of ways to prepare it. Peppers and artichokes are almost as well loved and common. A country cook often gets produce from a small kitchen garden called an "urtu".

Recipe notes

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