*  Exported from  MasterCook  *

                      Spaghetti With Eggplant Sauce

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      sm            Eggplant
     1/3  c             Olive oil
   2      ts            Salt
   2      ts            Fresh basil -- chopped -OR-
     3/4  ts            Dried basil -- crumbled
  28      oz            Italian plum tomatoes
   7                    Italian/Greek-style black
                        - olives
     1/8  ts            Hot red pepper sauce
     1/4  c             Fresh parsley -- chopped
   6                    Flat anchovy filets
   1      lb            Spaghetti -- uncooked
   2      ts            Capers -- drained
                        Water -- salted & boiling
   1      lg            Green bell pepper
                        Parmesan or Romano -- grated
   1      md            Onion -- if desired
   2      cl            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 hour.

Meanwhile, chop undrained tomatoes in can 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 medium-high heat. Add
eggplant, green pepper, and onion; saute 5 minutes. Add garlic; cook
30 seconds. Stir in reserved tomatoes and their liquid, the basil and
red pepper sauce. Heat to boiling; reduce heat. Simmer covered
20 minutes. Uncover and cook, stirring occasionally, until sauce is
thickened to coating consistency, about 10 minutes longer. Stir in
reserved olive mixture and the parsley. Simmer covered 5 minutes
longer. Just before serving, cook spaghetti in large pot of boiling
salted water just until al dente, 8-12 minutes; drain well. Toss
spaghetti with sauce in heated serving bowl. Serve with cheese to
sprinkle.

Makes 4-6 servings.

Posted by: Lisa Crawley (TSPN00B)


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