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Sprinkle the eggplant with 1/4 teaspoon of the salt and place in a colander. Put a plate on top of the eggplant and weight it down with several cans to help squeeze the bitter juces from the eggplant. Drain for

Bring the water to a boil in a large pot. Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the inion is soft and

Bring the water to a boil in a large pot. Heat the cream, garlic, salt and pepper in a medium saucepan set on medium heat until it reaches a simmer, about 7 minutes. Continue to simmer the cream mixture occasionally

The day befor serving, place all the ingedients, including the egg shells, in a large stock pot and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 1 1/2 hours. Skim any foam that

Preheat the oven to 350 F. Cook the pasta in a large pot of boiling water according ot package directions for just tender. Drain well, cut it into 2-inch pieces and transfer to a large bowl. Add the basil, parsley, garlic,

In a covered 2-quart stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a 4-quart saucepan set on medium heat, cook the butter and the olive oil until sizzling, about 2 minutes. Add the

In a covered 2-quart stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a 4-quart saucepan set on medium heat, cook the 2 tablesppons of the butter and the olive oil until sizzling, about

In a covered 2-quart stockpot, bring the stock to a boil then simmer on the lowest heat. In a 4 quart saucepan, cook the butter and the olive oil over medium heat until sizzling, about 2 minutes. Add the onion, stir

In a large covered pot, bring the chicken stock to a boil, then simmer on the lowest heat. In a 4-quart saucepan set on medium heat, cook the butter and the olive oil untilsizzling, about 2 minutes. Add th onion anc

In a large saucepan, bring the tomato sauce and chicken stock to a soft boil over medium heat. Add the sausage pieces, garlic, basil, and parsley. Bring the sauce back to a soft boil and simmer for minutes, stirring every