Spaghetti with Moroccan Eggplant

7 - 8 fresh plum tomatoes (about 1 pound)
1 medium eggplant (about 3/4 pound), trimmed and cubed
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 teaspoon paprika
1/2 teaspoon cumin
2 tablespoons capers, rinsed
1/2 teaspoon tabasco or harissa*
4 ounces spaghetti7 - 8 fresh plum tomatoes (about 1 pound)
1 medium eggplant (about 3/4 pound), trimmed and cubed
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 teaspoon paprika
1/2 teaspoon cumin
2 tablespoons capers, rinsed
1/2 teaspoon tabasco or harissa*
4 ounces spaghetti

Set the oven to broil to roast the tomatoes. Cut about 1/4 inch off the stem of each tomato and cut the tomato in half crosswise. With your fingers or the end of a small spoon, scoop away the seeds. Lay the tomatoes, cut side down, on a baking sheet or broiler pan. Roast the tomatoes in the preheated broiler, about 4 inches from the heat for 6 minutes or until the skin blisters and starts to turn black. Remove the tomatoes from the oven. Pick off the loosened skin with the tines of a fork and discard. Transfer the tomatoes to a pasta serving bowl and squash them gently with the back of a spoon. Turn the oven from broil to bake and allow oven to come to 450ºF.

In a small bowl, toss the eggplant with 2 tablespoons of the olive oil. Arrange the cubes of eggplant evenly on the same pan used for the tomatoes. Roast the eggplant until it just begins to soften, about 10 minutes. Add the eggplant to the bowl with the tomatoes.

In a small mixing bowl combine the lemon juice, the remaining olive oil, pepper, paprika, cumin, capers, and tabasco or harissa and blend it with the tomato and eggplant.

In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain it thoroughly and put it in the bowl with the tomato and eggplant mixture. Toss to combine. Serve at once.


*Harissa is a searingly hot Moroccan paste that is sold in gourmet shops, Middle Eastern specialty shops, and some natural food stores. It is a blend of pimientos, garlic, salt, cumin, coriander, and olive oil.

Yield: Serves 2



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.