Pasta Alla Barta

• 1-2 eggplants, about 1 lb

• 4-5 hot red chillies

• 1 medium red onion, sliced

• 2 tsp minced garlic

• 2 lbs chopped fresh tomatoes with their juice

• 2 tbs chopped cilantro for garnish

• Salt

• Olive oil

• 1 lb pasta of choice

• Parmesan (optional)

Char the eggplant all over until the skin is completely blackened, blistered and split. Doing this over charcoal is best but you can also char it over the flame on a gas burner or, I suppose, under a broiler. Once blackened all over set aside on a plate till cool enough to handle. Then remove as much of the blistered peel as possible without getting overly committed to the task. Split off the harder stem end as well and with a sharp knife chop the softened flesh to a near pulp. Set aside.

Heat a few tablespoons of olive oil in a large skillet over medium heat and crumble the dried red chillies into it.

Wait about 10 seconds and add the onion. Mix thoroughly and saute till the onions have softened and begun to brown.

Add the garlic and saute for a minute or so or till the raw aroma is gone.

Add the chopped tomatoes with their juice and a large pinch of salt, mix in and cook at a simmer till the oil begins to separate.

Add the chopped, roasted eggplant, mix in thoroughly and simmer for another 5-7 minutes.

Taste and adjust for salt.

Add the cooked, drained pasta to the skillet along with the cilantro and toss thoroughly.

Serve with optional grated parmesan.