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Eggplant Pepper Spaghetti Sauce

Charles.Durand's picture
  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
  Basil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Quartered ripe olives 1⁄2 Cup (8 tbs)
  Anchovy fillets 4 , cut in small pieces
  Capers 1 Tablespoon
  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.

Recipe Summary

Side Dish

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