INGREDIENTS

INSTRUCTIONS

Cut the aubergines into discs about 1/2 inch thick. Lay out on a
baking sheet or large dish and sprinkle with salt. Leave for 30
minutes - 1 hour to degorge. Rinse and pat dry. Fry briskly in plenty
of olive oil until nicely browned, then drain on kitchen paper.  Throw
the pasta in a huge pot of vigorously boiling, salted water,  bring
back to the boil and cook until al dente. Drain and tip into a  large
bowl, add a slug of olive oil and turn to coat. Meanwhile  reheat the
tomato sauce. Spoon a little over the pasta. Transfer the  aubergine
(it's fine if it's tepid or even cold) to a serving dish  and put the
cheese, basil leaves and parsley into separate small  bowls.  At the
table serve everyone with pasta and tomato sauce, and let them  help
themselves to the rest.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 146
Total Fat: 16.6g
Cholesterol: 49.9mg
Sodium: 1291.4mg
Potassium: 464.3mg
Carbohydrates: 9g
Fiber: 3.3g
Sugar: 3.6g
Protein: 24.1g