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Turkish Eggplant And Peppers(Patlicanli Markarn
Yields: 4 serving(s)
Ingredients
- 4 small japanese eggplants
- (or regular eggplant)
- Salt
- 2 sweet red peppers
- 2 poblano chilies
- Olive oil
- 1 medium red onion, finely chopped
- 3 cl garlic , minced
- 2 ripe tomatoes, peeled and
- Chopped or canned
- 2 sprigs thyme
- Handful of chopped
- Flat-leaf parsley
- Splash of wine vinegar
- 1 pound(s) spaghetti
Directions
- Spaghetti with eggplant, roasted red peppers and poblano chiles.
- Cut the eggplant in 1/4-inch thick round slices, sprinkle with salt and let stand 40 minutes.
- Roast, seed, peel and cut the peppers and chilies into 1/4-inch-wide strips.
- Rinse the eggplant, squeeze dry and fry in olive oil until brown on all sides.
- Discard oil.
- Heat 2 to 3 tbsp.
- Olive oil in a large pan and cook onion and garlic until soft.
- Stir in the tomatoes and thyme sprigs and cook until they become soft and form a sauce.
- Stir in the peppers and eggplant, cover and simmer briefly to make sure that the vegetables are soft.
- Stir in parsley, season with salt and add a splash of vinegar to taste.
- Remove from heat, remove thyme sprigs and keep warm.
- Cook the pasta, drain thoroughly, toss with the sauce in the pan and serve hot.
- Elyn macek.
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