Date:    Sat, 07 Aug 93 11:34:45 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
 the eggplant into about 1/4-1/2 cubes. Cook in about 1/4
 cup of water or white wine for 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)
 Add 1 cup of the pasta water and cook for 2 minutes more.
 
 When the pasta is just about done (about 1 more minute to
 go) add it to the sauce and cook for 1-2 minutes. 
 It’s now ready to serve.