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Categories:Viewed: 22 - Published at: a year ago
Ingredients
- 8 ounces dried spaghetti
- 12 lb eggplant
- 12 lb tomatoes
- 2 garlic cloves, sliced thin
- 2 tablespoons extra virgin olive oil
- fresh herb, chopped
- parmigiano-reggiano cheese, for grating
Method
- Heat the oil in a large saute pan over medium high.
- Add the garlic and toast it lightly, then add the vegetables and cook for 8 to 10 minutes, until caramelized.
- Season with salt and pepper.
- Bring a pot of heavily salted water to a boil.
- Add the pasta and cook it for 1 minute less than the shortest time listed on the package.
- Drain the pasta, reserving a cup of the cooking water.
- Toss the pasta in the pan with the vegetables and cook for 30 seconds.
- If the pasta is dry, add a bit of the cooking water.
- Toss in the chopped herbs and serve with grated cheese.
