Aubergine Arrabiata

Instruction​

• Boil a large pot of salted water

• Cut an aubergine (eggplant) in half and plop them into the water, cooking for 5 minutes

• While aubergine cooks, de-seed red chilies and cut them into strips

• Heat a large pan and saute the chilies with:

  • sliced garlic

  • salt and pepper

• Pull out a few chili slices and set aside

• Remove the aubergines from the pot and bring water to a boil again to cook any pasta you'd like el dente

• Chop them into small-medium chunks, then add them to the chili pan

• Add canned crushed tomatoes to the pan and squish

• Season with salt and pepper and cook for a few minutes

• Drag the pasta from the pot into the pan, bringing over starchy pasta water

• Toss together, then serve

• Lay the chilies that you set aside earlier over the plated dish

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The name of this dish is Italian for "Angry Eggplant."