Contributed by Jennifer Peachey

Ingredients

1 medium eggplant, sliced
250 grams spaghetti
6 oz plum tomatoes
1 can pimento or fresh red pepper (finely sliced)
1 mild chili, finely chopped
2 Tbsp olive oil
4 oz ricotta cheese or substitute
1 small bunch of basil
freshly-grated Parmesan cheese (opt)

Instructions

Grill the eggplant slices for five minutes on each side, cool, and dice. Cook pasta. Soften the tomatoes, pimento (or red pepper) and chili in the oil for 5 to 6 minutes, add eggplant, and cook gently for another five minutes. Stir in ricotta cheese until it melts. Add basil. Add to hot, drained spaghetti and serve with Parmesan cheese to sprinkle on top.

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