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, 0. 161943319838.05) Recipe By : Tess Mercer