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The ingredients needed to cook Spicy Eggplant and Pasta:
- Prepare 6 Eggplants 4 to 6 inches long. cut into 12 long pieces each eggplant
- You need 2 TB olive oil
- Get 1/2 Red, Orange or Yellow Bell pepper diced
- Use 1 Medium Onion sliced thin
- Use 12 peeled Garlic Cloves
- Take 4 Thai Chillies or 2 Sarrano Peppers
- Provide 1 ts roasted and cushed Cumin seeds, Dry Corriander seeds and black peppercorns
- Prepare 1 ts salt
- Get 1 TS Pauv Bhaji Masala (Indian vegetable spice mix)
- You need 1 TB Desi Ghee
- Use 1/2 Cappelini Pasta (Thin Pasta)
- You need 4 oz. Grated Parmasean Cheese
- Provide 1 TB chopped Cilantro
Instructions to make Spicy Eggplant and Pasta:
- Heat Olive oil in a Pan. Add Bell Peppers. Cook 3 minutes on medium Heat. Add Onions, Garlic, Chilli Peppers, dry roasted spices and Pauv Bhaji Masala. Add 2 TB water and cook for 3 mts.
- Add Eggplant (Cut up into pieces). Add Salt. Cook 5 mts. on Medium heat. Reduce heat and cook for 20 mts. Add Ghee.
- Boil water (1 Qt enough to cover Pasta). Add Pasta to Boiling water. Add 1/2 ts salt and 1 ts oil to water. Boil Pasta 8 mts. or package instructions. Drain water. Make sure Pasta is cooked.
- Dish out Pasta in a Plate. Add Eggplant on top. Add Grated cheese and cilantro. Serve hot.
This is essentially Pasta alla Norma, a traditional Sicilian pasta dish. I'm always on the lookout for seasonal produce and eggplant peaks in the fall. Spicy Eggplant with Red Bell Pepper and Thai Basil - Girl Cooks World. Every so often I stumble upon a food blog post in which the author is trying to persuade his or her readers into "trying eggplant again", with the underlying assumption that a lot of folks have Spicy Eggplant and Pasta with Pancetta. Then drain the pasta and add the drained cooked pasta to the sauté Eggplant Caponata Pasta.
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