Slice one eggplant and put it under a weighted plate to extract the
bitter juices. Then fry the slices delicately in lard. Make a ragout
of chickens' hearts and livers as follows: Put two tablespoons of
butter into a saucepan, fry the hearts and livers, and when cooked add
two tablespoons of tomato paste, thinned with hot water (or a
corresponding amount of tomato sauce). Cook for fifteen minutes.
Prepare three-quarters of a pound of macaroni, boiled and drained,
then put it into the saucepan with the hearts and livers, add the
eggplant and three tablespoons of grated Parmesan cheese. Mix well
together and serve.