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1
Once the pasta water comes to a boil this goes pretty quickly, so have everything prepared as specified on the list above.
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2
1.
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3
Bring a large pot of water up to a boil.
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4
Generously salt the water once its boiling.
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5
2.
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6
Put a large skillet on the stove top over medium high-heat.
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7
3.
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8
Once the skillet is hot, drop the spaghetti into the large pot of boiling water.
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9
Set the timer for 2 minutes less than the spaghetti package directions state.
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10
When the time is up, reserve 1 cup of the pasta water and then drain the pasta.
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11
Set the pasta and the reserved water aside.
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12
4.
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13
While the pasta is cooking, add the oil into the skillet.
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14
Once oil is hot add the eggplant and bell pepper and cook for about 2 minutes.
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15
Then add the white and light green parts of the scallions as well as the bamboo shoots.
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16
Cook and stir until the eggplant is browned, 3 to 5 minutes longer.
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17
5.
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18
Reduce the heat just a little (between medium and medium-high) and add the drained spaghetti, peanut sauce, the remaining dark green part of the scallions, the cilantro (reserve a few leaves for garnish), half of the sesame the seeds and 1/2 cup of the reserved pasta water.
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19
Cook and stir until the pasta is cooked to your liking.
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20
Add more of the pasta water if needed to thin out the sauce.
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21
6.
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22
Remove to a serving dish and garnish with the remaining cilantro leaves, sesame seeds and the lime wedges.
