Pasta with Eggplant and Spicy Oil

Preheat the oven to 220-230 degrees. Pierce the eggplant with a fork and coat it with vegetable oil (optional, but it will make it easier to remove the skin later). Place the eggplant in a heat-resistant dish. To make clean-up easier, line the dish with foil or baking paper. Bake the eggplant until soft for 30-40 minutes. You can also grill or roast the eggplant on charcoal for a smoky flavor, which will reduce the cooking time.

Remove the eggplant from the oven and easily peel off the skin.

Slice the eggplant flesh into long strips and set aside.

Pluck off the leaves of basil and mint from the stems. You can use your favorite herbs or whatever you have on hand to enhance the flavors of the dish. Thyme, rosemary, and parsley work well, but dill is not recommended as it becomes limp, flavorless, and loses its aroma with heat. Finely chop the herbs and garlic. Meanwhile, cook the pasta in salted boiling water until al dente.

In a deep skillet over low heat, melt the butter and add the chopped herbs and garlic. Cook for 5 minutes, stirring occasionally. You can also add a couple of tablespoons of white dry wine at this point for extra flavor, but it is optional. Drain the pasta and immediately add it to the skillet with the herb-infused butter. Season with salt and pepper to taste, add the slices of eggplant, and heat through while stirring for no longer than 1 minute. Serve immediately.