Wash and cut egg plant into one inch cubes. Brush with olive oil an bake in preheated oven for fifteen minutes at 200o C.
Wash and cut tomatoes into small dices. Peel, wash and chop garlic. Wash and tear basil leaves into small pieces. Reserve a few for garnish.
Clean and wash sundried tomatoes and soak them in hot water for ten to fifteen minutes. Chop them roughly.
Boil sufficient water in a large pan and add spaghetti and cook till almost done. Strain and refresh in cold running water and keep it aside.
Heat olive oil in a pan, saute garlic and add tomatoes. Stir-fry for three to four minutes.
Add egg plant and stir-fry. Add spaghetti, salt, freshly crushed pepper and basil leaves. Cook on medium heat for a couple of minutes, stirring continuously.
Just before serving, add sundried tomatoes and toss.
Serve hot garnished with remaining basil leaves. |
