I was bored of the same old tomato or cheese based sauces and wanted to try something different with my spaghetti. This recipe is an interesting South Indian twist to the original Italian Aglio Olio. I love the peppery zing of the chilli flakes and the aromatic kick of the curry leaves. It's light, filling and healthy, especially if you make it with a more wholesome variety of noodle or pasta. I also love that it keeps cooking simple by becoming complete meal in itself.
- In a large pot, add water and salt and bring to boil. Add the spaghetti and cook pas per instructions on packaging.
- In the meantime, heat oil in a pan and add the curry leaves. As soon as you smell the aroma of the leaves, add flakes (optional), garlic and onions. Stir for a minute and then add the eggplant slices in. Stir together so that all slices are covered with the aromatic oil and garlic. Cook for 5-7 minutes on low heat until the eggplant is fully cooked and soft.
- Once the pasta has cooked, pour out the hot water, keeping 1/2 cup handy. With a paid of tongs, remove the pasta and place it in a bowl of cold water to keep the pasta from further cooking.
- Once eggplant is cooked, throw out the water from the pasta and place it in the eggplant mix. Toss together and using a ladle pour in the warm pasta water so that it picks up the flavors at the bottom of the pan creates a light sauce that stick to the pasta and eggplant.
- Cook for a minutes or two and then serve hot. Garnish with chopped parsley.