Adjustments: 1/2 t salt, but salted butter; some hickory smoked salt; garlic powder; 1 t cayenne; pinch of red pepper flakes.
(The surprise comes from the fact that we bought fish thinking it was trout, then thought it was salmon, and then found out it might be trout.)
- 4 T olive oil
- 1 clove garlic, finely chopped
- 1 large onion, chopped
- 1 small eggplant, in pieces
- 1 yellow pepper, in strips
- 1 red pepper, in strips
- 6 small tomatoes, in quarters
- 2 T balsamic vinegar
- Salt, pepper, chili to taste
- 500 g spaghetti
- fresh basil
- fresh pecorino
Heat the oil and cook the garlic and onion for 2 minutes. Add the eggplant, peppers, tomatoes, vinegar, and 2 T water. Cook for 10 minutes.
Cook the pasta according to the directions on the package.
Season the vegetables and cook another 10 min. or until tender. Mix with spaghetti and serve with fresh basil and cheese.
Credits: Aller Hande
2014-05-20: Quick to put together, nice and spicy. We used halved cherry tomatoes.