Turkish eggplant and peppers(patlicanli markarn

4 Servings

Ingredients

Quantity Ingredient
4 smalls Japanese eggplants
(or regular eggplant)
Salt
2 Sweet red peppers
2 Poblano chilies
Olive Oil
1 medium Red onion, finely chopped
3 cloves Garlic , minced
2 Ripe tomatoes, peeled and
Chopped or canned
2 Sprigs thyme
Handful of chopped
Flat-leaf parsley
Splash of wine vinegar
1 pounds Spaghetti

Directions

Spaghetti with Eggplant, Roasted Red Peppers and Poblano Chiles Cut the eggplant in ¼-inch thick round slices, sprinkle with salt and let stand 40 minutes.

Roast, seed, peel and cut the peppers and chilies into ¼-inch-wide strips. Rinse the eggplant, squeeze dry and fry in olive oil until brown on all sides. Discard oil.

Heat 2 to 3 Tbsp. olive oil in a large pan and cook onion and garlic until soft. Stir in the tomatoes and thyme sprigs and cook until they become soft and form a sauce. Stir in the peppers and eggplant, cover and simmer briefly to make sure that the vegetables are soft. Stir in parsley, season with salt and add a splash of vinegar to taste. Remove from heat, remove thyme sprigs and keep warm.

Cook the pasta, drain thoroughly, toss with the sauce in the pan and serve hot. Elyn Macek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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