Pasta Siciliana - cooking recipe

Ingredients

2 to 3 qt. homemade tomato pasta sauce
2 lb. mezzani pasta
1 lb. ground beef
2 to 3 Tbsp. oil
salt and pepper
garlic powder
parsley
1 medium size eggplant, peeled, 3/4-inch diced
4 hard-cooked eggs, dice very small
3/4 lb. pepperoni, diced to about 1/4-inch

Preparation

Brown ground beef in oil and then season to taste with salt, pepper, garlic powder and parsley.
Then drain and set aside.
Salt eggplant and have it weighted down for 2 hours.
Squeeze out excess water and fry up small amounts until light brown and crisp.
Set aside.
(Drain well on paper towel.)