Spaghetti With Spicy Eggplant

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SPAGHETTI AND SPICY EGGPLANT:
  • Place eggplant in colander, sprinkle with salt, and let rest for one hour.
  • Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
  • Add in one layer of eggplant and cook until crispy on one side; do not stir.
  • Turn to crisp other side.
  • Eggplant will shrink and crisp.
  • Repeat until all the eggplant is crispy.
  • In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
  • Lower heat, add garlic, and cook for 2 more minutes.
  • Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
  • Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
  • In a large pot, bring salted water to boil and cook spaghetti until al dente.
  • Drain, reserving 2 cups cooking water.
  • Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
  • Serve with shaved Parmigiano, a nice salad and why not some chianti?.
  • SALSA ROSSA:
  • Heat the olive oil in a skillet.
  • Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft.
  • Stir in fresh basil, and add salt and pepper to taste.
  • Puree or leave chunky.
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