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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 2 large, firm eggplants
- salt
- 1 piece red chili pepper
- 1 clove garlic
- olive oil
- 3/4 lb. spaghetti or vermicelli
- 1 small bunch parsley
Method
- Peel and dice the eggplants; sprinkle with salt and leave in a colander with a plate and weight on top for 2 hours to drain. Then rinse and dry.
- Saute the piece of chili pepper and the garlic until it has turned brown.
- Discard it and fry the diced eggplants in the oil.
- When golden brown and crisp, remove and drain in paper towels.
- Cook the spaghetti in plenty of boiling, salted water until al dente; drain and turn into a heated serving dish.
