DIRECTIONS
Bring a large pot of water to a boil, salt it well.
Peel the eggplant or leave skin on.
Slice off the ends and cut each into three or four long slices.
Heat the olive oil in a 12-inch skillet.
Add the eggplant a slice or two at a time. Do not overcrowd the pan.
As each piece browns, turn and brown other side.
Remove from skillet, drain on paper towels.
Add the garlic and red peppers to the pan and cook, stirring, over medium heat until the garlic is slightly brown.
Remove the garlic and peppers with a slotted spoon and add the tomatoes.
Cook the tomatoes until they begin to liquefy, then add the basil and reduce to a simmer.
Begin cooking the pasta. When just about done, add the crabmeat, salt, pepper, cooked eggplant, and half of the parsley.
Drain, toss with the sauce and garnish with the remaining parsley.
Serves 4.