- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 small eggplant, diced (skin on)
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt + 2 tablespoons for the pasta water
- ¼ teaspoon black pepper
- ¼ cup freshly chopped basil
- 1 jar spaghetti sauce (your favorite)
- ¾ small box spaghetti
- crusty loaf of bread
- Set a large pot of water with 2 tablespoons of salt on the stove to boil.
- Warm the olive oil in a large pot or deep skillet over medium to medium-high heat. Add the peppers and cook for 3 minutes, stirring occasionally. Add the onions and continue cook for another 3 minutes, then add the eggplant, cooking and stirring for 10 minutes more. Add the garlic, black pepper and 1 teaspoon salt, and cook for 1 more minute. Pour the sauce over the veggies, add half the basil, give a quick stir, and let simmer while the pasta's being made.
- Add the spaghetti to the large pot of boiling water, and cook for 6 minutes at a heavy boil (or 2 minutes under the suggested cooking time for al dente if you're using a different pasta), stirring occasionally. Using a slotted spoon or tongs, take the pasta from the pot and add it to the spaghetti sauce - a little bit of the pasta water is okay too. Make sure all the pasta is well coated in the sauce, add the rest of the basil, give one more toss, and then cook for an additional 2 minutes. (This step helps the pasta and sauce marry better.)
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