Ingredients
- 1 large eggplant, or two smaller Japanese eggplants
- 2 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 pound pasta
- Sherry vinegar
- 1 cup diced tomato
- Pinch of red pepper flakes
- Salt
Description
Serious Eats
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