Sicilian spaghetti

1. Make sure that you chop up the eggplants into little chunks.
2. Put the eggplants in a colander and sprinkle with sea salt to eliminate any moisture for about 20 minutes.
3. Make sure you properly peel and slice the garlic while properly slicing the basil leaves too.
4. Rinse the eggplant properly and then place in a large bowl along with the oregano, chili flakes, a little bit of olive oil and a pinch of sea salt and black peppers.
5. Place olive oil in a frying pan and bring to medium heat. Add the eggplants and fry them for 5-8 minutes until the eggplant are softened and brought to a golden color.
6. Keep stirring and taking out the eggplant as they reach the desired color.
7. Add the vinegar and tomatoes and let them simmer for 15-20 minutes.
8. Cook the spaghetti in boiling water for about 8 minutes.
9. Drain the spaghetti and add some water to eggplant sauce.
10. Add the spaghetti to the eggplant sauce.
11. Add virgin olive oil in order to season properly.
12. Finish up by grating parmesan cheese all over the finished product to add aesthetic and taste.

Trivia:

• 4^th January is National Spaghetti Day.
• The first pasta shop in the US was opened by a French immigrant, Zenega in Brooklyn in 1848.

Spaghetti is rich in gluten.