“It's the best pasta I've ever had and this is now my new favorite," according to my husband.
Ingredients • 2 small bell pepper, cut into squares • 2 medium-sized eggplant, cut 2x bigger than the bell pepper • 6 pcs black pitted olives, sliced into 3 mm thickness • 4-5 big fresh basil leaves, torn into pieces • 130 g tomatoes in can
• olive oil, around 3/4 cup • Italian seasoning, about 3/4 tbsp • salt, pepper, sugar (to taste) • grated Parmesan cheese • spaghetti, 400 g Procedure
Stir fry olives in hot pan with olive oil.
Add more oil, max the fire, then toss in the eggplant. I used a couple of dashes of ajinomoto to season the eggplant in the pan then seasoned it further with Italian herbs. High fire is good with eggplant because, just as far as I observed, eggplant eats up less oil when tossed and cooked in full blasted heat and it is less prone to sagging but you get it nicely done outside.
Add bell pepper, stir-fry a little then toss in the tomatoes, then the fresh basil leaves a couple of minutes after. If you're using canned tomatoes, I recommend not using a lot of tomato sauce. Pick out the diced fruit itself.
Add olive oil if you prefer less vegetable and more pasta on your plate. Adjust flavor according to your taste.
Add a generous amount of Parmesan cheese immediately after turning off your stove then mix well.
Top your al dente pasta with this sauce and sprinkle with more Parmesan cheese. Devour!