1. SPAGHETTI AND SPICY EGGPLANT: 2. Place eggplant in colander, sprinkle with salt, and let rest for one hour. 3. Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high. 4. Add in one layer of eggplant and cook until crispy on one side; do not stir. 5. Turn to crisp other side. 6. Eggplant will shrink and crisp. 7. Repeat until all the eggplant is crispy. 8. In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes. 9. Lower heat, add garlic, and cook for 2 more minutes. 10. Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times. 11. Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley. 12. In a large pot, bring salted water to boil and cook spaghetti until al dente. 13. Drain, reserving 2 cups cooking water. 14. Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy. 15. Serve with shaved Parmigiano, a nice salad and why not some chianti?. 16. SALSA ROSSA: 17. Heat the olive oil in a skillet. 18. Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft. 19. Stir in fresh basil, and add salt and pepper to taste. 20. Puree or leave chunky. ---------------------------------------------------------------------------
Nutrition
Ingredients
