Spaghetti with eggplants

This is a classic Sicilian dish adopted from an Italian cookbook I bought recently..It uses a much loved combination of pasta and vegetables.The original recipe calls for dicing and frying the eggplants..Since eggplants absorb a great deal of oil,I opted to broil them instead of frying them.The result is a delightfully lighter dish, without an excessively oily taste..

Ingredients

Small firm eggplants / brinjals - 2
Olive oil - 4 tablespoons
Garlic cloves - 2 finely chopped
Tomatoes - 2 1/2 cups chopped
Parseley/basil leaves chopped - 2 tablespoons
Parmesan cheese - 1 cup
Pasta any variety - 1 pound..I used spaghetti
Freshly ground pepper 
Salt to taste

Directions

Wash and dry the eggplants and chop off the ends.Cut the eggplants into 1/4-inch thick slices..Put the slices on a large dish and sprinkle with salt.Leave for about one hour so that salt will draw out the bitter juices from the eggplant.Pat dry with papertowels.
Preheat the boiler(can be alternatively shallow-fried in a skillet).Brush the eggplants lightly with oil.Broil until the slices are golden on both sides and set aside.

Heat oil in a saucepan and saute chopped garlic.Add tomatoes and season well with salt and pepper.Cook uncovered for about 8 to 10 minutes.Add the parseley and eggplants and cook for few more minutes.Stir in half the amount of cheese..Adjust salt and seasoning.

Cook the pasta until tender yet firm to bite for about 8 to 10 minutes or as per the manufacturer's instructions..Drain the pasta and put it in a serving dish.Stir in the cooked sauce and sprinkle with cheese..Serve hot..

I have been showered by the Giant bear hug award by Madhavi,Skribles,Ranji and Andhra Flavors..Thanks a lot friends and I would like to share this award with all my dear blogger friends who have helped me develop a passion for cooking..

Sending this to AWED: Italiano hosted by Dhivya