Spaghetti with Eggplant

recipe adapted from How To Cook Everything by Mark Bittman

Details

• Prep Time: 10 minutes.
• Cook Time: 20 minutes.
• Ready in 30 Minutes.
• Makes: 4 Servings

Ingredients

• 1 medium eggplant
• salt to taste
• 1/2 to 3/4 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 2 cups fresh or canned (drained) plum tomatoes, roughly chopped, or 1 pint grape tomatoes, halved
• 1 pound spaghetti, angel hair or linguine pasta
• fresh parsley, minced, for garnish

Directions

• Peel the eggplant if you would like to; cut it into 1/2-inch thick slices and then cut the slices into 1/2-inch strips.
• Bring a large pot of water to a boil.
• Place 1/4 cup of oil in a large skillet over medium heat. When the oil shimmers, put the eggplant into the pan. Regulate the heat so the eggplant does not burn and add oil if needed. About 3 minutes into eggplant cooking, add the tomatoes, garlic, red pepper flakes and salt to taste. Cook, stirring occasionally, until the tomatoes break up some and the mixture becomes saucy, 10 to 15 minutes. Meanwhile, salt the boiling water and cook the pasta.
• When the sauce is done, taste and adjust seasonings as necessary. Drain the pasta when it is al dente and combine it with the sauce in a warm bowl. Garnish with some grated Parmesan cheese if you would like and serve.