Recipe: Yummy Spicy Eggplant and Pasta

Spicy Eggplant and Pasta. Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta. Spicy Eggplant Pasta This hearty eggplant pasta is packed with spicy flavor, fresh herbs, juicy tomatoes, and tender chunks of eggplant A naturally vegan and optionally gluten-free pasta dinner that will please all appetites and is easy enough for a weeknight!

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. When eggplant looks good in the store, I just can't pass it up. You can cook Spicy Eggplant and Pasta using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spicy Eggplant and Pasta

1. You need 6 of Eggplants 4 to 6 inches long. cut into 12 long pieces each eggplant.
2. You need 2 TB of olive oil.
3. You need 1/2 of Red, Orange or Yellow Bell pepper diced.
4. You need 1 of Medium Onion sliced thin.
5. Prepare 12 of peeled Garlic Cloves.
6. It's 4 of Thai Chillies or 2 Sarrano Peppers.
7. Prepare 1 of ts roasted and cushed Cumin seeds, Dry Corriander seeds and black peppercorns.
8. You need 1 of ts salt.
9. You need 1 of TS Pauv Bhaji Masala (Indian vegetable spice mix).
10. You need 1 TB of Desi Ghee.
11. You need 1/2 of Cappelini Pasta (Thin Pasta).
12. You need 4 oz. of Grated Parmasean Cheese.
13. Prepare 1 TB of chopped Cilantro.

Toss the eggplant cubes in your finished sauce, then toss your prepared pasta in the eggplant tomato sauce. Scoop it on a plate and finish with a big spoon of ricotta cheese. It'll be saucy, creamy, and delicious. Finish with fresh basil if you have any!

Spicy Eggplant and Pasta instructions

1. 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..
2. Add Eggplant (Cut up into pieces). Add Salt. Cook 5 mts. on Medium heat. Reduce heat and cook for 20 mts. Add Ghee..
3. 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..
4. Dish out Pasta in a Plate. Add Eggplant on top. Add Grated cheese and cilantro. Serve hot..

Boil the fusilli, drain while still al dente, and top with the emulsion. Pour the pasta into a baking dish; add the roasted eggplant, some cherry tomatoes, and top with slices of spicy provola cheese. Pasta alla norma is a traditional Italian pasta with eggplant in a tomato sauce. It's an excellent, meaty-like but vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good! I washed off the salt and then cut the slices into cubes.