Ed's comment about this was "Excellent!" I think he liked it. In fact, we both very much liked it very much. The first night's dinner was good, and the leftovers might even have been better.
You start by salting a mess of eggplant slices and letting them weep. This is frequently an instruction in eggplant recipes, but so little liquid comes out of eggplant when I do this, I really wonder if this step is needed.
The slices are patted dry then fried in lots of hot oil, drained, and cut into "batons."
Meanwhile you sauté some garlic in olive oil, add some parsley, tomatoes, chili pepper, and salt and simmer this for a while. I used some of the seedless tomato sauce (unflavored) that I made up during the summer. When you're about ready to serve, you stir in the eggplant slices, cooking till everything is warmed through. (Unfortunately all my pics of the served dish turned out blurry, except for the one that was flashed out of sight. :-( )
The recipe calls for spaghettini, which I used (De Cecco), although it looks huge in the photo. I served the leftovers over fusilli, and I have to say I thought that it worked even better with the chunky eggplant bits and holding onto the delicious sauce. Making the sauce ahead might even improve the flavor, making it an ideal company dish.
Our only negative comment about this dish is that it seemed awfully oily—those eggplant slices really did soak up the grease, no matter that the oil was very hot. When I do this again, I think I'll try grilling the slices with just a bit of olive oil brushed on by hand, like I do when making pizza. But I definitely will do it again, because it was DEE-licious!