Noodles with Spicy Peanut Eggplant

Once the pasta water comes to a boil this goes pretty quickly, so have everything prepared as specified on the list above.

1. Bring a large pot of water up to a boil. Generously salt the water once it’s boiling.
2. Put a large skillet on the stove top over medium high-heat.
3. Once the skillet is hot, drop the spaghetti into the large pot of boiling water. Set the timer for 2 minutes less than the spaghetti package directions state. When the time is up, reserve 1 cup of the pasta water and then drain the pasta. Set the pasta and the reserved water aside.
4. While the pasta is cooking, add the oil into the skillet. Once oil is hot add the eggplant and bell pepper and cook for about 2 minutes. Then add the white and light green parts of the scallions as well as the bamboo shoots. Cook and stir until the eggplant is browned, 3 to 5 minutes longer.
5. Reduce the heat just a little (between medium and medium-high) and add the drained spaghetti, peanut sauce, the remaining dark green part of the scallions, the cilantro (reserve a few leaves for garnish), half of the sesame the seeds and ½ cup of the reserved pasta water. Cook and stir until the pasta is cooked to your liking. Add more of the pasta water if needed to thin out the sauce.
6. Remove to a serving dish and garnish with the remaining cilantro leaves, sesame seeds and the lime wedges.