Ingredients
1 eggplant, thinly sliced
2 roasted red bell peppers, from a jar, sliced into strips
1 Tbsp. minced fresh parsley
1 tsp. minced garlic
1/4 onion, chopped
16 oz canned diced tomatoes
8 fillets of anchovies, washed to remove salt, drained
2 tsp capers, washed to remove salt, drained
1/2 tsp red pepper flakes
1, 2/3 oz package fresh basil, or 2 Tbsp pesto
1 can (6 oz) of pitted black olives, washed, drained
2 Tbsp olive oil, divided
Spaghetti, boiled, for 4 people
fresh grated parmesan cheese
Preparation
Preheat oven to broil (500 deg F). Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until cooked through (3-7 min, depending on thickness of slices). Remove from oven, chop roughly, and set aside. Heat remaining 1 Tbsp olive oil in a large skillet. Add onion, garlic, saute. When onion and garlic start to brown, add the anchovy fillets and mash with the back of a spoon until they become a paste. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to saute for a few min. Add capers and olives. Saute another 1-2 min. Add tomatoes and basil (or pesto). Boil briefly, and then simmer 5 min. Serve with cooked spaghetti & parmesan.
