5 each Garlic Clove
3 Sprigs Oregano
½ cup Cheese, Parmesan Optional
Using a vegetable peeler, cut zebra stripes into your eggplants. Cut your eggplant into small 1 inch cubes and then put in a colander over the sink. Toss with 2tsp of salt and let drain for 20 minutes.
Cut your tomatoes up into small cubes. Roughly chop your oregano and basil. Mince your garlic and onion. De seed and mince your jalepeno. Heat up your olive oil in a frying pan and add the onion and jalapeño. Sautee for 3-4 minutes till just softening. Add the garlic and tomatoes and cook for 10 minutes, till the tomaotes break down and a thick sauce comes together.
In a seperate frying pan heat up a bit of oil and add your eggplants. Cook till golden brown and crispy, you may need to do this in batches
depending on your frying pan size. Add the golden eggplant into the tomato sauce and toss. Add the oregano and basil as well and cook on medium low heat for another 5 minutes.
Meanwhile cook your spaghetti till al dente and then drain. Toss the spaghetti in with your tomato eggplant sauce and serve. Grate some fresh parmesan over top for some extra decadence.