Very quick to prepare and full of flavor. Great "just back from a long day at work but want to feel like I am on a Mediterranean holiday" recipe. Serve with a fresh salad and crusty bread.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
1079 Calories
Recipe Instructions
Step 1
Cut eggplants into french fry-sized strips and salt lightly.
Step 2
Heat 1/2 cup olive oil in a skillet over medium heat. Add eggplant strips and fry until lightly browned and fully cooked through, turning from time to time, 4 to 8 minutes. Drain on paper towels.
Step 3
Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti, bay leaf, and peppercorns to the boiling water and cook, stirring occasionally, until spaghetti is tender yet firm to the bite, about 12 minutes.
Step 4
Heat extra-virgin olive oil in a skillet over medium-low heat. Add garlic and chile pepper and fry lightly until fragrant, 1 to 2 minutes. Add chopped tomatoes and cook until soft but still holding shape, about 5 minutes. Season to taste with salt and pepper.
Step 5
Drain pasta and immediately add to cooked tomatoes. Add fried eggplant, feta, and basil. Toss to combine and serve immediately.
Ingredients
1 teaspoon salt
½ cup olive oil
salt and ground black pepper to taste
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
2 large eggplants
1 (8 ounce) package crumbled feta cheese
1 large bay leaf
1 (16 ounce) package spaghetti
½ cup extra-virgin olive oil
¼ teaspoon whole black peppercorns, or to taste
1 crushed dried red chile pepper
10 medium tomatoes, chopped
1 tablespoon chopped fresh basil leaves, or to taste
