Spaghetti, Eggplant And Pepper

1. 1

   Dice eggplant; salt and leave to stand an hour or more, covered with a weighted plate.

2. 2

   Fry garlic and parsley in oil. Add eggplant with a pinch of ground chili powder (or chili pepper).

3. 3

   Cut peppers in strips and cook with the vegetables for 15 minutes over moderate heat, then over low heat until tender. Stir in tomato sauce.

4. 4

   Cook pasta; drain well and mix with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.