Spicy Eggplant Stuff
2 tablespoons olive oil
Heat oil in large skillet. Add eggplant slices, in batches if necessary, sprinkle with salt and pepper to taste and sauté over medium-high heat until tender when pierced with fork, 2 to 3 minutes per side. Transfer to plate and cover to keep warm.
1/2 pound japanese eggplant, unpeeled, sliced about 1/4-inch thick
freshly ground pepper
1/2 pound spaghettini
1 tablespoon chopped cilantro or italian parsley
1/2 onion, chopped
1 italian frying pepper, seeded and chopped
2 cloves garlic, chopped
2 sweet chili peppers, seeded, chopped
1/4 cup chopped fresh cilantro leaves
Cook spaghettini, uncovered, in large pan of boiling salted water over high heat until tender but firm to the bite, about 7 minutes. Drain and transfer to heated serving bowl. Add sofrito and toss. Reserve few eggplant slices for garnish. Add remaining eggplant to pasta and toss lightly. Taste and adjust seasoning. Sprinkle with cilantro and garnish with reserved eggplant slices.
Makes 2 to 3 entree or 4 appetizer-course servings.
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