Cut eggplants into 1/2 inch circular slices and spread slices on broiler rack. Brush with olive oil and broil for 5 minutes, until achieving a golden color.
Flip eggplant slices, brush again with olive oil, and broil for an additional 5 minutes. Remove, and when eggplant cools, cut slices into quarters.
Blanch tomatoes in boiling water, remove skins, and cut into quarters, removing most of the seeds.
Add remaining olive oil to deep sided skillet, over medium flame. Add pine nuts, and saute until nuts are lightly browned.
Add garlic, olives, and capers. When garlic is tranlucent, add sherry and cook until liquid is reduced by about 1/3.
Add tomatoes and red pepper flakes. Simmer for 1/2 hour.
Cook tagliolini in 12-quart pasta pot with plenty of boiling water, a pinch of salt, and a few drops of olive oil. When noodles are "al dente," drain into colander and return to pot.
Ladle contents of skillet into pot and mix thoroughly. Remove pasta to serving bowl and sprinkle with Parmesan cheese and garnish with a handful of chopped parsley.
Recipe serves 6 as main course.
Buon Appetito!
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