i love eggplants!
it's a great way to substitute meat for vegetarians, and an all around lovely way to flavor a lot of pasta dishes in general.
unfortunately i have to tell you though, the quality of the spaghetti here is sometimes less than correct. as you can see, it was broken up when i bought it, as i would NEVER break up spaghetti! ;-D
important! NEVER add oil to the water for cooking spaghetti.
also, don't forget to salt the water prior to adding the pasta.
4 medium eggplants
3 green onions
2 heaping tablespoons of tomato paste
1 head garlic
2 tsp paprika
2 tsp cumin
2 tsp caraway
saute diced onions in olive oil until soft and translucent.
long cooking add two to three cups.
if you prefer a pressure cooker, one cup will do.
serve over hot pasta, or stir in pasta that is almost cooked, to finish it's cooking in the sauce. (that's what i do).
serve with a hot or cold salad.