SPAGHETTI With EGGPLANT and TOMATOES

INGREDIENTS:

• 3 small eggplants
• salt and fresh ground pepper
• olive oil for frying
• 1 lb spaghetti
• generous amount classic tomato sauce
• 1 1/3 cp fontina cheese, grated

DIRECTIONS Slice eggplants thin. Arrange in colander, sprinkling with salt between layers, let set 30 min to drain. Rinse eggplant, drain well, pat dry with paper towels. Fry eggplant in batches about 5 min, turning once until well browned.

Cook pasta. Stir tomato sauce into eggplant pan, bring to boil, cover and simmer 5 min. Stir in fontina cheese, salt and pepper, continue stirring until cheese melts. Drain pasta and stir into sauce, tossing well, serve.