“Place eggplant in colander, sprinkle with salt, and let rest for one hour.
Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high. Add in one layer of eggplant and cook until crispy on one side.
Do not stir. Turn to crisp other side. Eggplant will shrink and crisp. Repeat until all the eggplant is crispy.
In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
Lower heat, add garlic, and cook for 2 more minutes.
Add eggplant and salsa rossa, and cook, stirring gently a couple of times. Add basil, red pepper flakes, oregano, and parsley
In a large pot, bring salted water to boil and cook spaghetti until al dente. Drain, reserving 2 cups cooking water.
Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy. Serve with shaved parmigiano
As someone once said “No man is lonely while eating spaghetti – it requires too much attention!”
serves 6 2 medium eggplants, skins on, cut in I-inch cubes 1 tablespoon kosher salt 1 1/4 cups extra virgin olive oil, divided 4 cups diced fresh tomatoes 10 canned piquillo peppers or 3 roasted bell peppers, skins and seeds removed, cut in 1/2-inch stripes 2 tablespoons minced garlic 2 cups salsa rossa or canned tomato sauce 1 cup fresh basil leaves, cut in strips pinch of hot red pepper flakes 2 tablespoons fresh oregano leaves 2 tablespoons chopped italian parsley 1 pound spaghetti shaved parmigiano