Instructions: 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

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