1

Mix eggplant with salt; transfer to a colander and let drain for 30 minutes t0 l hour. Rinse with cold water, drain, and pat dry.

2

Heat oil in a wide frying pan over medium—high heat. Add eggplant and cook, turning often with a wide spatula, until lightly browned (6 to 8 minutes). Add 2 tablespoons water; stir and turn eggplant, then quickly cover pan. At l—minute intervals, add 2 tablespoons more water, turning eggplant and covering again after each addition; cook until eggplant is very soft when pressed (about 6 minutes total). Transfer to a bowl and set aside.

3

Crumble lamb into pan and stir in chopped onion. Increase heat to high and cook, stirring often, until meat is very well browned (about 8 minutes). Stir in garlic; then stir in eggplant and any accumulated juices, tomatoes, tomato sauce, parsley cumin seeds, and chiles. Reduce heat to medium, cover, and boil gently until tomatoes are very soft (about 20 minutes).

4

Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (8 to l0 minutes for dry pasta, 3 to 4 minutes for fresh); or cook according to package directions. Drain well.

5

When lamb mixture is done, add pearl onions and gently stir until heated through (1 to 2 minutes). Gently push lamb mixture to one side or to center of pan; add fettuccine next to or around lamb. Serve with yogurt to add to taste.