Spaghetti Sicilian Style
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), peeled and quartered|
|Egg plant||1⁄2 Medium, pared and diced|
|Ripe tomatoes||6 Large, peeled and coarsely chopped|
|Green peppers||2 Small|
|Chopped basil/1/2 teaspoon dried sweet basil||1 Tablespoon|
|Anchovy fillets||4 , cut in small pieces|
|Ripe olives||12 , pitted and halved|
1. Heat olive oil in a skillet; stir in garlic. Remove garlic from oil when brown. Stir eggplant and tomatoes into skillet; simmer 30 minutes.
2. Cut peppers vertically in half; remove membrane and seeds. Place peppers under broiler, skin side up, to loosen skins. Peel off skin, slice peppers, and add to tomato mixture.
3. Stir basil, capers, anchovies, olives, salt, and pepper into tomato mixture. Cover the skillet and simmer 10 minutes, or until sauce is well blended and is thickened.
4. Cook spaghetti according to package directions and drain. Immediately pour sauce over spaghetti and serve.