How to make it

  • Cook pasta until adente or personal taste.
  • Meanwhile, heat a large, deep skillet over medium-high heat until hot.
  • Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
  • Chop the chile pepper when cool enough to handle.
  • Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently.
  • Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
  • Add tomatoes and chile pepper.
  • Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens.
  • Remove from heat & salt to taste.
  • Drain pasta.
  • Transfer to four serving plates & top with sauce.
  • Garnish with the fresh thyme.

Reviews & Comments 1

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    " It was excellent "
    unicorn4 ate it and said...
    Sounds fantastic, can't wait to make your dish. Well done and Thank you....
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