Tagliatelle originated from the region of Emilia-Romagna. Fettuccine are a Roman invention. They are interchangeable, the only difference being that fettuccine are slightly narrower.
Finely slice the aubergine and onion.
Fry the onion and garlic in the oil until soft and golden, then add the aubergine and chilli and cook over medium heat for 5 minutes. Add the tomatoes, peeled, seeded and diced, season with salt and pepper, and basil leaves torn up. Cook for a further 4 minutes.
Serve with wholewheat fettuccine and freshly grated pecorino or Parmesan cheese.
© 1993 Ann and Franco Taruschio. All rights reserved.