4 sm Japanese eggplants
(or regular eggplant)
Salt
2    Sweet red peppers
2    Poblano chilies
Olive Oil
1 md Red onion, finely chopped
3 cl Garlic , minced
2    Ripe tomatoes, peeled and
Chopped or canned
2    Sprigs thyme
Handful of chopped
Flat-leaf parsley
Splash of wine vinegar
1 lb Spaghetti

Spaghetti with Eggplant, Roasted Red Peppers and Poblano Chiles

Cut the eggplant in 1/4-inch thick round slices, sprinkle with salt and let
stand 40 minutes.

Roast, seed, peel and cut the peppers and chilies into 1/4-inch-wide
strips. Rinse the eggplant, squeeze dry and fry in olive oil until brown on
all sides. Discard oil.

Heat 2 to 3 Tbsp. olive oil in a large pan and cook onion and garlic until
soft. Stir in the tomatoes and thyme sprigs and cook until they become soft
and form a sauce. Stir in the peppers and eggplant, cover and simmer
briefly to make sure that the vegetables are soft. Stir in parsley, season
with salt and add a splash of vinegar to taste. Remove from heat, remove
thyme sprigs and keep warm.

Cook the pasta, drain thoroughly, toss with the sauce in the pan and serve
hot. Elyn Macek