Eggplant,Tomato and Basil Spaghetti

Tender purple eggplant/brinjal, fresh basil and ripe tomatoes sauteed and served with spaghetti makes this superlative anytime dish. Absolutely amazing and colorful. I use turmeric in all my dishes, so please excuse the bright yellow color of the pasta.

Recipe for the Pasta

3 Medium Servings

Spaghetti	250 grams
Eggplant	250 grams diced to finger length into a bowl with salted water.
Tomato	4 Medium diced
Fresh Basil	20 leaves or 1/2 cup diced
Green Chilli	2 slit (Optional)
Black Pepper	¼ tsp or less depending on preference
Red Chilli	2 whole
Garlic	5 medium cloves, peeled and diced
Onion	2 medium diced
Olive Oil	1 table spoon

Directions

• Cook spaghetti according to the package instructions.

• Heat a pan with olive oil to medium and add diced onion and garlic. Saute for couple of minutes until onion is slightly cooked.

• Add the drained eggplant pieces. Cover and cook for about 5 minutes on medium heat. How much you need to cook the eggplant will depend upon how tender it is.

• Add the green chilli, red chilli, tomato, fresh basil and cook for just 2 minutes. Just enough for the tomato to wilt but not cook into a paste. 

• Add the salt, pepper powder (better still, grind a few rounds of fresh pepper).

• Add the cooked spaghetti, mix and heat through and serve. 

• It can be served as is or with garlic bread and a salad on the side.