INGREDIENTS

  • 1 lb baby eggplants , 4-6 tiny ones
  • 1/4 cup olive oil
  • 2 garlic cloves , lightly crushed and peeled
  • 3dried hot peppers
  • 2 cups chopped tomatoes , drained if canned
  • 2 tablespoons fresh basil
  • 1 lb penne
  • 1/2 lb crabmeat, picked over
  • salt and pepper
  • 1/2 cup fresh parsley , chopped

DIRECTIONS

  1. Set a large pot of water to boil and salt t well.
  2. Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
  3. Heat the olive oil in a 12-inch nonstick skillet over medium heat.
  4. Add the eggplant,slice or two at a time, making sure not to add too much at once.
  5. As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
  6. Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
  7. Remove the garlic and peppers with a slotted spoon and add the tomatoes.
  8. Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
  9. Begin cooking the pasta.
  10. When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
  11. Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.