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Vegan Pasta Recipes
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Spaghettini con le melanzane
From: adam Wetstein

(4 servings)

  • 1 medium eggplant (about 1 lb.)
  • salt
  • olive oil
  • 1 1/2 tsp. finely chopped garlic
  • 3 tbsp. olive oil
  • 2 tbsp. finely chopped parsley (I use Italian, broad-leafed parsley)
  • one 28-ounce tin of Italian plum tomatoes, drained and coarsely chopped
  • 1/8 tsp. finely chopped hot red pepper, fresh if possible (I use dried red pepper seeds)
  • 1/4 tsp. salt
  • 1 lb. spaghettini
1. Cut eggplant (length-wise or cross-wise) into 3/8" slices.
Sprinkle slices liberally with salt and arrange upright in a colander.
Drain 30-40 minutes over a dish or in the sink.
Rinse well with paper towels.

2. Pre-heat oven broiler to 400 degrees F.
Brush both sides of eggplant slices with olive oil, place on cookie sheet (or something similar) and broil on each side until nicely browned.
Cool and reserve.

3. In a medium-size saucepan, sauté the garlic in the 3 tbsp. olive oil over moderate heat just until the garlic begins to colour slightly.
Add the parsley, tomatoes, pepper and salt and cook 25 minutes or until the tomatoes have separated from the oil and turned to sauce.
Stir frequently. Cut the eggplant into slivers 1/2" wide, add to the sauce and cook 2-3 minutes more.
Taste for salt.

4. Drop the spaghettini into 16 cups rapidly boiling salted (1 tbsp.) water.
Cook rapidly 3-5 minutes.
The spaghettini should still be somewhat firm.
Put a small quantity of sauce in a warm serving bowl.
Add drained spaghettini, mix.
Serve immediately, topping each serving with additional sauce.