Patlicanli Makarna (Spaghetti with Eggplant)


  • 4 sm Japanese eggplants (or regular eggplant)
  • Chopped or canned
  • Salt
  • 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.

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