Serves: 6

1 large eggplant
canola oil for frying
1 pound spaghettini (thin spaghetti made from rice, quinoa, corn, regular durum wheat if allowed, etc.)
3 cups
red pepper flake
1/4 cup chopped parsley
salt and fresh pepper

Peel and slice eggplant horizontally into 1/4-inch rounds. Place colander in sink, and add eggplant rounds, being sure to lay them out in a single layer. Use two colanders if necessary. Salt the eggplant thoroughly. Let sweat about 1 hour. Lay out paper towel on a counter, place eggplant on paper towel and pat dry with more paper towel. Pour enough canola oil into a frying pan to come up the sides 11/2 inches. Over medium-high heat, when oil is hot, slip in eggplant. Be careful not to overcrowd, as you don’t want the eggplant overlapping. Cook until golden brown on one side, flip, and cook on other side. Remove with slotted spoon to a platter covered in paper towel to drain off excess oil. Cover with another layer of paper towel. Blot gently. When cooled enough to handle, slice into strips with a sharp knife. Boil water for pasta. While pasta is cooking, heat The Lady from Naples Red Sauce in a pan, add chili pepper flakes to taste, and sliced eggplant. When pasta is cooked to al dente, and sauce is hot, remove from heat, stir in chopped parsley, toss with pasta in a large bowl, and serve. You may wish to add a little more salt and some freshly ground pepper.

Note:
If you wish, you may wait to add the chili pepper flakes individually to your plates.

Nutritional Facts:

Serves: 6
Calories from Fat: 0

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes