1 lb good quality dried spaghetti

3-4 Tbsp extra virgin olive oil

2 cloves garlic, minced

1 medium eggplant, cut in 1/2 inch dice

5 medium plum tomatoes, roughly chopped

1/2 bunch scallions, thinly sliced

1 medium green pepper, sliced

2 cups fresh mushrooms, sliced

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh parsley

Salt and freshly ground pepper to taste
 

Serves 6-8
 

Tip: If the sauce is not ready reserve the hot water from the pot, cover the pasta with a lid or foil and
place the shallow bowl with pasta over the pot with hot water to keep it worm.

• Fill a large stock pot with cold water. Add 2 Tbsp of salt to the water and bring to boil over high heat.
• Meanwhile, peel and cut eggplant in 1/2 inch dice. Set aside.
• Roughly chop tomatoes and prepare scallions.
• Wash and slice mushrooms and green pepper.
• In large sauté pan or wok heat oil over medium high heat.
• Add garlic and stir fry until garlic is fragrant and lightly browned. Immediately remove to plate and set aside.
• Add the diced eggplant and sauté until golden brown. It's important not to move the eggplant around a lot. Remove eggplant to plate with garlic.
• Adding a bit more olive oil to the pan, sauté the sliced green pepper and scallions until soft and remove to the plate with eggplant.
• Add the mushrooms to the pan and sauté until light brown in color.
• Add all vegetables from the plate back into the pan, than add tomatoes, and chopped thyme.
• Cook for 8-10 minutes until cooked al dente. Season to taste.
• In the meantime, when the water boils, add the spaghetti and cook according to directions on the package. Drain pasta (do not rinse) and transfer to shallow serving bowl.
• Add sauce and toss lightly to mix.
• Garnish with chopped fresh parsley and serve immediately.