8 ounces Ditali
2 zucchini, diced
1/2 an onion, minced
2 ounces slivered almonds
1 quart simmering broth
2 potatoes, peeled and thinly sliced
A walnut-sized chunk of unsalted butter
2 tablespoons olive oil
Salt & pepper to taste
Freshly ground coriander to taste
- Peel and dice the eggplant, salt the pieces, and put them in a colander in the sink for an hour, during which time the salt will draw out the bitter juices; rinse the pieces, pat them dry, and blend them briefly.
- Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, zucchini, and almonds; cook for a few minutes, then add the hot broth and the potatoes.
- Continue simmering, checking the seasoning after a few minutes, until the vegetables are just about done, then add the pasta and cook, stirring occasionally lest the pieces stick to the bottom.
- When the pasta is cooked check seasoning again, stir in a pinch of coriander, and serve.