Categories: Appetizers, Italian, Pasta 
      Yield: 6 servings 
  
      1 lb Eggplant -- * see note 
      2    Red Bell Peppers -- ** see 
           Note 
    1/2 lb Asparagus -- *** see note 
      2 lb Fava Beans -- peeled 
      1 lb Orecchiette Pasta 
           Salt -- to taste 
           Black Pepper -- to taste 
      4 tb Extra Virgin Olive Oil 
      3    Cloves Garlic -- peeled & 
           Chopped coa 
  
  * washed and sliced 1/2 inch thinck, unpeeled ** fire-roasted, peeled and 
  seeded *** cleaned, boiled and cut into 1-inch pieces 
   
  Orecchiette Dell'Ortolano (Garderner's Sytle Little Ear Pasta) 
   
  Brush the sliced eggplant with some of the olive oil and sprinkle with salt 
  and peper to taste.  Broil the eggplant on both sides, turning it once, 
  until it is soft and nicely brown.  Cut into large cubes and set aside. Put 
  the bell peppers on an open flame to scorch them and remove the skin, seeds 
  and core (or seedn and core the ppers, cut them into quarters and place 
  them under the broiler to loosen the skin). Cut the pepper into medium 
  strips and set aside. 
   
  Cook the asparagus spears in lightly saled water for about 4 minutes. Drain 
  and let them cool.  Do not put them into cold water.  Cut the aspargus into 
  1 inch pieces and set aside.  Peel off the rough outer skin of the fava 
  bans.  Remove the tender little bain in the inside pods.  Discard all but 
  the little bean. 
   
  Drop the pasta into rapidly boiling, lightly salted water.  Stir well, and 
  often, for about 8 minutes or a little less (the pasta must be al dente). 
  Meanwhile, heat the olive oil in a large skillet and when it is hot add the 
  garlic.  Saute the garlic for about 1 minute or until it is just golden. 
  Add the eggplant, bell pepper, asparagus, fava beans and some salt and 
  peppr to taste. Let the mixture cook for about 3 minutes on medium heat. 
   
  When the pasta is done, drain off all but a tiny bit of cooking water.  Add 
  pasta to the skillet with the other ingredients and toss well.  Serve very 
  hot in heated pasta bowls. 
   
  Serves 6. 
   
  (c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 
  4/26/95) 
   
  Recipe By     : Tess Mercer