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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. SPAGHETTI AND SPICY EGGPLANT: | 2. Place eggplant in colander, sprinkle with salt, and let rest for one hour. | 3. Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high. | 4. Add in one layer of eggplant and cook until crispy on one side; do not stir. | 5. Turn to crisp other side. | 6. Eggplant will shrink and crisp. | 7. Repeat until all the eggplant is crispy. | 8. In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes. | 9. Lower heat, add garlic, and cook for 2 more minutes. | 10. Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times. | 11. Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley. | 12. In a large pot, bring salted water to boil and cook spaghetti until al dente. | 13. Drain, reserving 2 cups cooking water. | 14. Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy. | 15. Serve with shaved Parmigiano, a nice salad and why not some chianti?. | 16. SALSA ROSSA: | 17. Heat the olive oil in a skillet. | 18. Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft. | 19. Stir in fresh basil, and add salt and pepper to taste. | 20. Puree or leave chunky. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		cut	-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
extra virgin olive oil	1 1/4	cups	divided	-	-	-	-
tomato	4	cups	diced	107.28	23.1844	5.2448	1.192
pepper	10		canned roasted cut sweet	6.2083	1.4403	0.267	0.0528
garlic	2	tablespoons	minced roasted	25.33	5.6202	1.0812	0.085
salsa	2	cups	canned	150.8	34.528	7.904	0.884
basil leaf	1	cup	cut	-	-	-	-
hot red pepper flake	1	pinch		-	-	-	-
oregano leaf	2	tablespoons		-	-	-	-
italian parsley	2	tablespoons	chopped	-	-	-	-
spaghetti	1			8.7883	1.9589	0.1814	0.1616
parmigiano			shaved	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
tomato	1		ripe chopped	62.068999999999996	13.7631	3.2384	0.5397
garlic clove	4		minced roasted	-	-	-	-
hot red pepper flake	1	pinch		-	-	-	-
basil leaf	10		chopped omitted	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.