1

Heat oil in a 3- to 4-quart pan over medium-high heat. Add eggplant and cook, stirring often, until eggplant is very soft (8 to 10 minutes). Stir in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, port, sugar, oregano, bay leaf, cinnamon stick, and all but 1 tablespoon of the parsley. Bring to a boil; then reduce heat, partially cover, and simmer until very thick (about 30 minutes). Season to taste with salt and pepper.

2

Meanwhile, arrange lamb spareribs, fat side up, (in a single layer in a shallow baking pan. Bake, uncovered, in a 450° oven until well browned (30 to 40 minutes). Lift lamb from baking pan, cut between bones to separate, and transfer to pan with tomato-eggplant sauce.

3

Pour off and discard fat in baking pan. Then pour in 1/3 cup water, stirring to dissolve browned

4

Bits. Add water mixture to ribs in sauce; cover and simmer over low heat until lamb is very tender when pierced (about 1 hour). Skim and discard fat from sauce.

5

When lamb is almost tender, in a 5- to 6-quart pan, cook rustici in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well and transfer to a warm deep platter; spoon sauce and ribs over pasta. Sprinkle with remaining 1 tablespoon parsley.