This is the recipe I can't make right now!There's not an eggplant in Omaha to be found. I'll post it here so that those of you with access to eggplants can enjoy it.Eggplant Fettucini1 whole eggplant, diced4 tbs cooking sherry6 cloves garlic, crushed & minced1 med white onion, chopped3 cups fresh tomatoes, finely chopped2 fresh green peppers, chopped1 tsp. oregano½ cup unsweetened apple juice2 six oz cans tomato paste (recommended brand = Muir)1 tsp basil2 tsp tamari1 package of vegan Fettucini noodlesSprinkle the eggplant with sea salt and let it sit for about half and hour.Boil the Fettucini with a dash of salt till it's ready, then take it out and strain it.Saute the garlic and onions in cooking sherry for about ten minutes. Add all the rest of the ingredients, except the Fettucini noodles, and let them simmer for about an hour. Serve over the noodles.Notes: Still good after freezing. You might be tempted to leave out the apple juice. Dont. If you do, it will lose pizzazz. I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.Here it is the last time I made it:Arg! Where are all the eggplants?