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5. At the same time, heat 1 tbsp of oil in another frying pan, add garlic and
saute, add tomato, tomato ketchup and mix. Add salt, one third of the
crushed black peppercorns and 1 tbsp of chopped fine parsley.
6. Add cooked spaghetti in the sauce and mix properly but gently. Remove
from the heat and keep aside.
7. Heat the remaining oil in another frying pan and add roundels of
eggplant. Let it cook on low heat. Add some salt, one third of the
crushed peppercorns, half of the crushed red chili, half tbsp of chopped
parsley and mix. Turn over the eggplant roundels and again season it
with salt, remaining crushed red chili and half tbsp of chopped parsley.
8. Take a baking dish; apply butter on the base and inner sides. Cover the
base with the cooked chicken and capsicum and then spread the
spaghetti over.
9. Arrange the eggplant over the spaghetti until the spaghetti is covered
entirely.
10. Sprinkle grated cheese and the remaining chopped parsley over it.
11. Cook in preheated oven at 160 degree C for 10-15 minutes. Serve hot.
Tip: To make tomato concasses, blanch the tomatoes, remove the skin
and the seeds and roughly chop.
