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SPAGHETTI AND SPICY EGGPLANT:
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Place eggplant in colander, sprinkle with salt, and let rest for one hour.
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Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
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Add in one layer of eggplant and cook until crispy on one side; do not stir.
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Turn to crisp other side.
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Eggplant will shrink and crisp.
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Repeat until all the eggplant is crispy.
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In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
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Lower heat, add garlic, and cook for 2 more minutes.
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Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
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Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
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In a large pot, bring salted water to boil and cook spaghetti until al dente.
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Drain, reserving 2 cups cooking water.
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Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
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Serve with shaved Parmigiano, a nice salad and why not some chianti?.
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SALSA ROSSA:
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Heat the olive oil in a skillet.
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Add tomatoes, garlic, and red pepper flakes, and saute until tomatoes are soft.
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Stir in fresh basil, and add salt and pepper to taste.
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Puree or leave chunky.
