Spaghetti with Japanese Eggplant
1/2 bell pepper (red, yellow, or green)
Chop the bell pepper, onion, fennel, two of the eggplants, and the zucchini. Heat 1 teaspoon of olive oil in a large skillet, add the chopped vegetables, and cook, covered, until they are just tender. Don't allow them to become mushy.
1 small fennel bulb
5 Japanese eggplants
1 medium zucchini
3 teaspoons cold-pressed olive oil
28 ounce can Italian plum tomatoes, or 3-1/2 cups chopped fresh tomatoes
6 garlic cloves, minced
1/2 teaspoon ground black pepper
1 teaspoon natural soy sauce
1-1/2 pounds cooked spaghetti
In a medium saucepan, add 1 teaspoon of olive oil, the chopped tomatoes, garlic, and black pepper. Simmer for about 1 hour. Add the cooked vegetables.
Preheat the oven to 350F. Remove the green tops of the remaining eggplants. Cut them lengthwise into 1/8-inch-thick slices. Mix the remaining teaspoon of olive oil and the soy sauce and whisk until completely blended. Brush both sides of each slice with oil-soy sauce mixture. Place them side by side on a thin baking sheet and bake for 5 minutes.
If the sauce has cooled, reheat it. Add the cooked spaghetti and some more garlic and pepper if desired. Toss until the spaghetti and the sauce are well mixed. Top each serving with several slices of baked Japanese eggplant and serve.
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