Slice the eggplant into 1” slices. Season both sides well with salt and place the slices
between layers of paper towels for 30 minutes. This is to extract the enzymes that
deliver a bitter taste in eggplant. Brush off any excess salt.
Place 1 – 2 tsp. of fine wood chips in the bottom of the smoker. Place the drip pan on top
of the chips and place the rack on top of the drip pan. Put the eggplant slices on the rack
and season with freshly ground black pepper.
Over medium-high heat, watch the smoker until you see smoke. Once the smoke
appears, cover the smoker and smoke the eggplant for 12 minutes. Turn off the heat and
let the eggplant remain in the smoker, covered, for an additional 12 minutes.
Meanwhile, place olive oil in a skillet or sauté pan along with the slices of garlic. Turn the
heat to medium and let the garlic slowly turn a light brown color. Add the red chili pepper
flakes and cook for 1 minute. Add the tomatoes and parsley and bring the mixture to a
simmer. Let this simmer for 20 minutes and season with salt.
Bring a large pot of water to a boil. Cook the pasta until it is al dente and drain.
Chop the smoked eggplant into 1” chunks and add to the tomato sauce. Mix the sauce
and pasta all together and serve with a grating of fresh Parmigiano-Reggiano cheese.
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