Spaghetti With Spicy Eggplant - cooking recipe

Ingredients

SPAGHETTI WITH SPICY EGGPLANT
2 medium eggplants, skins on, cut in 1-inch cubes
1 tablespoon kosher salt
1 1/4 cups extra virgin olive oil, divided
4 cups diced fresh tomatoes
10 canned piquillo peppers or 3 roasted sweet peppers, skins and seeds removed, cut in 1/2-inch strips
2 tablespoons minced garlic or 2 tablespoons roasted garlic
2 cups salsa, rossa or 2 cups canned tomato sauce
1 cup fresh basil leaves, cut in strips or 1 -2 tablespoon italian seasoning
1 pinch hot red pepper flakes (or more)
2 tablespoons fresh oregano leaves
2 tablespoons chopped Italian parsley
1 lb spaghetti
shaved parmigiano
SALSA ROSSA
3 tablespoons extra virgin olive oil
1 lb very ripe tomatoes, coarsely chopped
4 garlic cloves, minced or 4 roasted garlic
1 pinch hot red pepper flakes (or more)
10 fresh basil leaves, chopped (we omitted it) or 1 -2 tablespoon italian seasoning
salt, to taste
fresh ground pepper, to taste

Preparation

SPAGHETTI AND SPICY EGGPLANT:
Place eggplant in colander, sprinkle with salt, and let rest for one hour.
Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
Add in one layer of eggplant and cook until crispy on one side; do not stir.
Turn to crisp other side.
Eggplant will shrink and crisp.
Repeat until all the eggplant is crispy.
In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
Lower heat, add garlic, and cook for 2 more minutes.
Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
In a large pot, bring salted water to boil and cook spaghetti until al dente.
Drain, reserving 2 cups cooking water.
Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
Serve with shaved Parmigiano, a nice salad and why not some chianti?.
SALSA ROSSA:
Heat the olive oil in a skillet.
Add tomatoes, garlic, and red pepper flakes, and saute until tomatoes are soft.
Stir in fresh basil, and add salt and pepper to taste.
Puree or leave chunky.