Liliana ¿’Ambrosio, a sensational Neapolitan cook, must know the entire culinary repertory of her remarkable city. Sometimes she makes a sartù di riso, Naples’ richest and most elaborate dish, and other times she whips up this eggplant and pasta recipe in minutes. Don’t bother to peel the eggplant and don’t worry about bitter juices. Just cut the eggplant into dice, plunge them into water for 15 minutes, and never look back. This dish typifies the best of what Italy
