Spaghetti With Spicy Eggplant Recipes

Steps:

• Position a rack in the oven 6 inches below the broiler and preheat the broiler.
• Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
• Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
• Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
• Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
• Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
• Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
• Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.

Steps:

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