How to make it

  • Cook pasta according to package directions.
  • Meanwhile, heat a large, deep skillet over medium-high heat until hot.
  • Add the chile; cook, turning until fragrant and toasted, about 1 minute.
  • When the chile is cool enough to handle, discard its stem and set the seeds aside for a garnish.
  • Chop the chile.
  • 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.
  • Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens.
  • Remove from heat; stir in sauce.
  • Garnish with reserved chile seed and thyme.

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