Spaghetti with Eggplant Sauce
|Freshly grated parmesan cheese||3 Tablespoon (Preferably Parmigiano Reggiano)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), cut in half|
|Sweet red pepper||1 , diced|
|Green pepper||1 , diced|
|Eggplant||1 Pound, peeled and cut in 1/2-inch cubes (1 Eggplant, 500 G)|
|Pitted ripe olives||8 , chopped|
|Canned tomatoes||19 Ounce, undrained (1 Can)|
|Dried basil||1 Teaspoon|
|Drained capers||1 Teaspoon|
|Freshly ground pepper||To Taste|
Eggplant Sauce: In large heavy saucepan, heat oil; saute garlic until golden, then remove and discard.
Add peppers, eggplant and olives; cook, stirring, for 5 to 8 minutes or until tender.
Stir in tomatoes, anchovies, if using, basil, capers, and pepper to taste.
Cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, bring large pot of salted water to boil.
Add spaghetti and cook until al dente (tender but firm).
Drain and toss with Eggplant Sauce.
Pass Parmesan for topping.