Thinly slice auburgine,
pan fry em until crisp brown
take em off,
cool em down,
Chop into pieces,
put it back on the pan, add garlic, dried red chilli for the toastiness
fry on low heat for a while
Allow brinjal to melt in its own juices.
pinch/stab the auburgine to make it pasty,
then add a ladle of pasta water and butter while vigorously stirring and incorporate it all to create a golden brown emulsion.
Pour the pasta, shake n mix, coating the pasta with the brown emulsion.
Add a bit of pasta water again
Pour some grated Parmesan, generously
Off the heat, shake, stir, have the parmesan sauce coat every strand.
And you're in for a fake sense of feeling healthy.
by No-Independence-9891