Aglio Olio with Grilled Eggplant and Bell Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 250 grams spaghetti
  • 2 large eggplants
  • 2 medium-sized red bell peppers
  • 4 tablespoons extra virgin olive oil
  • 6 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • ¾ teaspoon salt
Instructions
  1. Boil the spaghetti according to package instructions.
  2. Cut the eggplant into 1½-inch pieces. Slice each piece vertically into three. Set aside.
  3. Deseed the bell peppers and cut into big pieces. Set aside.
  4. Heat the grill pan under medium high heat. Brush with one tablespoon of olive oil.
  5. Grill the eggplants for five minutes on one side and other three minutes on the other. Sprinkle with salt and pepper before flipping. Set aside once cooked.
  6. Increase the heat to high.
  7. Toss the bell peppers in one tablespoon of olive oil and some salt and pepper.
  8. Grill the bell peppers until all sides are charred, about ten minutes. Once cool enough to handle, chop the bell peppers into bite-size pieces.
  9. Heat the remaining two tablespoons of olive oil in a nonstick pan. Sauté the finely chopped garlic until golden brown, around two minutes.
  10. Add in the red pepper flakes and one teaspoon of salt. Let them heat through for 30 seconds.
  11. Toss in the grilled vegetables and the pasta. Mix well.
  12. Add the remaining salt halfway through mixing the pasta. Serve warm.
Notes
It's easier to char the bell peppers in big chunks than in bite-size pieces.

Reduce your cooking time by using a bigger grill pan. When I prepared this, I needed to grill the eggplant in two batches.

As with any Italian pasta, my Aglio Olio with Grilled Eggplant and Bell Peppers goes well with parmesan cheese. Cut down on the salt if you're going to use it.
Recipe by The Gourmand's Table at https://thegourmandstable.com/aglio-olio-with-grilled-eggplant-and-bell-peppers/