Spaghetti with Eggplant Sauce Recipes

Ingredients :

1/2 cup olive oil

1/2 cup finely chopped onion

2 cloves garlic, crushed

3 cups 1/2-inch (1.25cm) cubes eggplant (1 medium)

1 cup slivered green pepper (1 small)

3 cups peeled, chopped tomatoes (4 large)

1/2 tsp dried leaf basil

1/2 tsp salt

1/4 tsp pepper

1/2 cup slivered ripe olives

6 anchovies, chopped very fine

1 tbsp capers, chopped

1 lb spaghetti, cooked and drained

2 tbsp melted butter

1/4 cup grated Parmesan cheese

2 tbsp chopped parsley

grated Parmesan cheese

Heat oil in heavy saucepan. Add onion and garlic and cook gently 10 minutes, stirring. Add eggplant and green pepper and continue cooking and stirring 5 minutes. Add tomatoes, basil, salt and pepper. Cover and simmer 30 minutes, stirring several times. Add olives, anchovies and capers and continue cooking gently 5 minutes. Taste and add more salt if necessary. Toss hot spaghetti with butter, 1/4 cup (60ml) Parmesan cheese and parsley and put on deep platter. Pour eggplant mixture over. Pass more Parmesan cheese.

Serves 4-6

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