Spaghetti with Eggplant Sauce
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 small eggplant
1/3 cup olive oil
2 teaspoons salt
2 teaspoons fresh basil -- chopped or
28 ounces italian plum tomatoes
3/4 teaspoon dried basil -- crumbled
7 medium italian/greek-style black olives
1/8 teaspoon hot red pepper sauce
1/4 cup fresh parsley -- chopped
6 fillets flat anchovy filets
1 pound spaghetti -- uncooked
2 teaspoons capers -- drained
1 cup boiling salted water
1 large green bell pepper
1 cup grated parmesan or romano
1 medium onion
2 clove garlic
 

Preparation:

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.