Instructions

1. Toss the eggplant with 1 teaspoon salt in a strainer. Let the eggplant sit for 20 minutes. Pat dry with a towel.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
3. While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the eggplant in 2 batches until it starts to brown and turn soft, about 3-4 minutes. Add the garlic and chilies, cooking for 1 minute until fragrant.
4. Add the tomatoes, 1 teaspoon salt and pepper and continue cooking for a few minutes. The tomatoes will get juicy and some will fall apart with the eggplant.
5. Use a slotted spoon to transfer the pasta straight from the pot to the skillet. Stir the pasta into the tomato eggplant mixture.
6. Top with parsley and Parmesan before serving.