Spaghetti syracuse style

6 servings

Ingredients

Quantity Ingredient
1 medium Eggplant, cut into 1/2\"cubes
1 large Yellow bell pepper
2 pounds Tomatoes
½ cup Olive oil
2 larges Garkic cloves, flattened
4 Anchovy fillets, chopped
4 ounces Black olives, brine-cured, such as Kalamata, pitted & coarsely chopped
12 larges Basil leaves, fine chopped
2 tablespoons Capers, drained
1 pounds Spagetti
½ cup Pecorino Romano cheese, freshly grated

Directions

Arrange eggplant on double thickness of paper towel, sprinkle with salt. Let stand for 30 minutes, then pat dry with more paper towels.

Char peppers over flame or in broiler until blackened on all sides.

Place in paper bag for 10 minutes; peel, seed, and slice pepper into thin strips. Blanche tomatoes in boiling water for 20 seconds, drain and peel tomatoes. Cut tomatoes in half and squeeze out the seeds.

Chop tomatoes and set aside.

Heat oil in a large pot or dutch oven over med-high heat. Add garlic and saute until light brown, about 3 minutes. Remove and discarb the garlic. Add eggplant to pot and saute until beginning to turn brown, about 10 minutes. Add anchovies, stir 2 minutes, add tomatoes and reduce heat to medium; simmer for 10 minutes. Add olives, basil, capers and pepper strips; simmer until sauce thickens, about 20 minutes.

Cook spagetti in boiling salted water until al dente; drain well.

Divide pasta among plates, spoon sauce over; and top with liberal gratings of Romano cheese.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95

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