Spaghetti With Eggplants And Chili Pepper - cooking recipe

Ingredients

2 large, firm eggplants
salt
1 piece red chili pepper
1 clove garlic
olive oil
3/4 lb. spaghetti or vermicelli
1 small bunch parsley

Preparation

Peel and dice the eggplants; sprinkle with salt and leave in a colander with a plate and weight on top for 2 hours to drain. Then rinse and dry.
Saute the piece of chili pepper and the garlic until it has turned brown.
Discard it and fry the diced eggplants in the oil.
When golden brown and crisp, remove and drain in paper towels.
Cook the spaghetti in plenty of boiling, salted water until al dente; drain and turn into a heated serving dish.