Sicilian Macaroni with Eggplant

Name: Sicilian Macaroni with Eggplant
Ingredients: 1 medium Eggplant (Sliced into 1/4-inch thick rounds); 1 teaspoon Salt (For drawing out moisture from eggplant); 1 cup Olive oil (For frying eggplant); 0.25 pound Chicken hearts; 0.25 pound Chicken livers; 2 tablespoons Butter; 2 tablespoons Tomato paste; 0.25 cup Water (Hot water, for thinning tomato paste); 0.75 pound Macaroni; 3 tablespoons Parmesan cheese (Grated)

A classic Sicilian pasta dish featuring fried eggplant, a rich chicken heart and liver ragout, and Parmesan cheese.

Ingredients

1 medium Eggplant (Sliced into 1/4-inch thick rounds)
1 teaspoon Salt (For drawing out moisture from eggplant)
1 cup Olive oil (For frying eggplant)
0.25 pound Chicken hearts
0.25 pound Chicken livers
2 tablespoons Butter
2 tablespoons Tomato paste
0.25 cup Water (Hot water, for thinning tomato paste)
0.75 pound Macaroni
3 tablespoons Parmesan cheese (Grated)

Instructions

1Slice the eggplant into 1/4-inch thick rounds. Place the slices in a colander and sprinkle with salt. Place a weighted plate on top to extract the bitter juices. Let it sit for 20 minutes.
2Rinse the eggplant slices and pat them dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Drain on paper towels.
3In a saucepan, melt butter over medium heat. Add chicken hearts and livers and cook until browned, about 5-7 minutes. Add tomato paste thinned with hot water (or tomato sauce). Cook for 15 minutes, stirring occasionally.
4Cook macaroni according to package directions until al dente. Drain well.
5Add the cooked macaroni to the saucepan with the hearts and livers. Add the fried eggplant and Parmesan cheese. Mix well together and serve immediately.