Pasta with hot & spicy sesame eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pasta |
| 1½ | pounds | Eggplant |
| ½ | Red bell pepper; chopped | |
| 2 | Hot chile peppers; minced | |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Sesame oil |
| 4 | tablespoons | Chopped cilantro leaves |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Vinegar |
| 6 | Garlic cloves; sliced | |
| 1 | teaspoon | Cayenne pepper |
| ¼ | cup | Water |
| 4 | teaspoons | Toasted sesame seeds |
Directions
TO SERVE
Cook pasta according to package directions; drain. Keep warm until eggplant is done.
Cut eggplant into 1 inch cubes and place in a large pot. Add remaining ingredients (except cilantro and sesame seeds). Cover and cook over medium heat until eggplant is done and very soft, stirring occasionally and adding more water if necessary. Mixture should be thick and not too soupy.
Place warm pasta on serving platter or individual plates. Spoon hot eggplant mixture over and sprinkle with plenty of chopped cilantro and toasted sesame seeds.
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 05-07-95