Spaghetti with Eggplant

Submitted by Conner Evans

 

Ingredients 

1 med. eggplant

olive oil

1 finely chopped clove garlic

1 1/2 - 2 cups peeled, cored, chopped tomatoes

     (or 1 can diced )

hot pepper flakes to taste

1 lb. spaghetti, cooked & drained

 

Directions 

Cut off the ends of the eggplant & discard.  Cut eggplant into quarter inch rounds or chunks.  Place in mixing bowl and sprinkle with 1 T. salt.  Mix well and let stand an hour or more. 

 

Rinse & drain the eggplant and squeeze out extra juice.

 

Heat about 3 T olive oil in skillet, add garlic and eggplant and cook eggplant on all sides until golden.  Add tomatoes, hot pepper flakes and other seasonings you like

(such as a generous pinch of Italian dried herbs).  Stir well, cover and cook on low for 10-15 minutes.

 

You can personalize this to your own taste by adding chopped onion, mushrooms, bell pepper, etc. when you add the tomatoes.  Serve on top of spaghetti