This entry was posted on Sunday, September 30th, 2007 at 8:51 pm and is filed under Purple, Spaghetti. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 lb. spaghetti
- 1 large eggplant
- 1 large can plum tomatoes
- 1 clove garlic
- 1 tbs. chopped parsley
- 1 minced onion
- 2 ozs. Grated Parmesan cheese
- 4 tbs. olive oil
- ½ cup peanut oil
- Salt and pepper to taste
Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.
Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.
Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.