Spaghetti with eggplant sauce

Yield: 6 servings

Measure Ingredient
1 small Eggplant
⅓ cup Olive oil
2 teaspoons Salt
2 teaspoons Fresh basil; chopped or
28 ounces Italian plum tomatoes
¾ teaspoon Dried basil; crumbled
7 Italian/greek-style black
⅛ teaspoon Hot red pepper sauce
Olives
¼ cup Fresh parsley; chopped
6 Flat anchovy filets
1 pounds Spaghetti; uncooked
2 teaspoons Capers; drained
Boiling salted water
1 large Green bell pepper
Grated parmesan or romano
1 medium Onion
If desired
2 mediums Clove garlic

Pare eggplant; cut into ¾" 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; sauté‚5 minutes 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 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 lg. 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.

Per serving: 447 Calories (kcal); 14g Total Fat; (27% calories from fat); 12g Protein; 70g Carbohydrate; 0mg Cholesterol; 740mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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