Spaghetti with Eggplant, Roasted Red Peppers and Poblano Chiles
4 small japanese eggplants
Cut the eggplant in 1/4-inch thick round slices, sprinkle with salt and let stand 40 minutes.
2 sweet red peppers
2 poblano chilies
1 medium red onion, finely chopped
2 or 3 garlic cloves, minced
2 ripe tomatoes, peeled and chopped or canned diced tomatoes
2 sprigs thyme
handful of chopped flat-leaf parsley
splash of wine vinegar
1 pound spaghetti
Roast, seed, peel and cut the peppers and chilies into 1/4-inch-wide strips. Rinse the eggplant, squeeze dry and fry in olive oil until brown on all sides. Discard oil.
Heat 2 to 3 tablespoons olive oil in a large pan and cook onion and garlic until soft. Stir in the tomatoes and thyme sprigs and cook until they become soft and form a sauce. Stir in the peppers and eggplant, cover and simmer briefly to make sure that the vegetables are soft. Stir in parsley, season with salt and add a splash of vinegar to taste. Remove from heat, remove thyme sprigs and keep warm.
Cook the pasta, drain thoroughly, toss with the sauce in the pan and serve hot.
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