- 4 sm Japanese eggplants (or regular eggplant)
- Chopped or canned
- 2 Sprigs thyme
- 2 Sweet red peppers
- Handful of chopped
- 2 Poblano chilies
- Flat-leaf parsley
- Olive Oil
- Splash of wine vinegar
- 1 md Red onion, finely chopped
- 1 lb Spaghetti
- 3 cl Garlic , minced
- 2 Ripe tomatoes, peeled and
Cut the eggplant in 1/4-inch thick round slices, sprinkle with salt and let stand 40 minutes.
Roast, seed, peel and cut the peppers and chilies into 1/4-inch-wide strips. Rinse the eggplant, squeeze dry and fry in olive oil until brown on all sides. Discard oil.
Heat 2 to 3 Tbsp. olive oil in a large pan and cook onion and garlic until soft. Stir in the tomatoes and thyme sprigs and cook until they become soft and form a sauce. Stir in the peppers and eggplant, cover and simmer briefly to make sure that the vegetables are soft. Stir in parsley, season with salt and add a splash of vinegar to taste. Remove from heat, remove thyme sprigs and keep warm.
Cook the pasta, drain thoroughly, toss with the sauce in the pan and serve hot.