SICILIAN MACARONI WITH EGGPLANT

Slice one eggplant and put it under a weighted plate to extract the
bitter juices. Then fry the slices delicately in lard. Make a ragout
of chickens' hearts and livers as follows: Put two tablespoons of
butter into a saucepan, fry the hearts and livers, and when cooked add
two tablespoons of tomato paste, thinned with hot water (or a
corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three-quarters of a pound of macaroni, boiled and drained,
then put it into the saucepan with the hearts and livers, add the
eggplant and three tablespoons of grated Parmesan cheese. Mix well
together and serve.


VERMICELLI WITH OLIVE-OIL AND ANCHOVIES

Take one-half pound of vermicelli, boil in salted water and drain.
While boiling put into a saucepan three anchovies, cut up fine, with
four tablespoons of olive-oil. Fry the anchovies in the oil, then put
the vermicelli into the saucepan, mix well for a few moments on the
fire, then serve.


VERMICELLI WITH OLIVE-OIL, OLIVES, CAPERS, AND ANCHOVIES

Take one-half pound of vermicelli and cover it well with salted water.
Cook for about ten minutes. While it is boiling put into a saucepan
four tablespoons of olive-oil, three anchovies cut up fine with six