Eggplant Pepper Spaghetti Sauce
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Pared and diced eggplant||1 1⁄2 Cup (24 tbs)|
|Ripe tomatoes||8 , cut into pieces|
|Quartered ripe olives||1⁄2 Cup (8 tbs)|
|Anchovy fillets||4 , cut in small pieces|
|Green peppers||2 Medium, cut into thin strips|
Heat the olive oil in a large skillet.
Add the garlic and cook until slightly browned.
Stir in the eggplant and tomatoes.
Simmer, covered, about 30 minutes, stirring occasionally.
Uncover and simmer about 15 minutes longer, stirring occasionally.
Blend in remaining ingredients; simmer 10 to 15 minutes, or until of desired consistency.
Serve immediately over cooked spaghetti.