—–LISA CRAWLEY TSPN00B—– 1 sm Eggplant
1/3 cup Olive Oil
2 teaspoon Salt
2 teaspoon Fresh Basil — chopped OR
28 ounce Italian Plum Tomatoes
3/4 ts dried basil — crumbled
7 Italian/Greek-style Black
1/8 teaspoon Hot Red Pepper Sauce
Olives 1/4 cup Fresh Parsley — chopped
6 Flat Anchovy Filets
1 pound Spaghetti — uncooked
2 teaspoon Capers — drained
Boiling salted water 1 lg Green Bell Pepper
Grated Parmesan or Romano 1 md Onion
if desired 2 md Cloves Garlic
Pare eggplant; cut into 3/4″ cubes. Place eggplant cubes in colander; sprinkle with the salt and toss. Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr.
Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.
Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers together; reserve. Rinse eggplant and drain well; squeeze dry in clean kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.
Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr. pepper and onion; saute 5 min. Add garlic; cook 30 sec. Stir in reserved tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling; reduce heat. Simmer covered 20 min. Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 min. longer. Stir in reserved olive mixture and the parsley. Simmer covered 5 min. longer. Just before serving, cook spaghetti in lg . pot of boiling salted water just until al dente, 8-12 min.; drain well. Toss spaghetti w/ sauce in heated serving bowl. Serve w/ cheese to sprinkle. Makes 4-6 servings.