*  Exported from  MasterCook  *
 
                        Spaghetti w/ Eggplant Sauce
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LISA CRAWLEY  TSPN00B-----
    1      sm            Eggplant
      1/3  cup           Olive Oil
    2      teaspoon      Salt
    2      teaspoon      Fresh Basil -- chopped  OR
   28      ounce         Italian Plum Tomatoes
                         3/4 ts dried basil -- crumbled
    7                    Italian/Greek-style Black
      1/8  teaspoon      Hot Red Pepper Sauce
                         Olives
      1/4  cup           Fresh Parsley -- chopped
    6                    Flat Anchovy Filets
    1      pound         Spaghetti -- uncooked
    2      teaspoon      Capers -- drained
                         Boiling salted water
    1      lg            Green Bell Pepper
                         Grated Parmesan or Romano
    1      md            Onion
                         if desired
    2      md Cloves     Garlic
 
 Pare eggplant; cut into 3/4 cubes.  Place eggplant cubes in colander;
 sprinkle with the salt and toss. Let stnad and drain in sink or over bowl,
 tossing occasionally, 1 hr.
 
 Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.
 
 Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers
 together; reserve.  Rinse eggplant and drain well; squeeze dry in clean
 kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.
 
 Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr.
 pepper and onion; saute 5 min. Add garlic; cook 30 sec. Stir in reserved
 tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling;
 reduce heat.  Simmer covered 20 min. Uncover and cook, stirring occasionally,
 until sauce is thickened to coating consistency, about 10 min. longer. Stir in
 reserved olive mixture and the parsley. Simmer covered 5 min. longer.  Just
 before serving, cook spaghetti in lg . pot of boiling salted water just until
 al dente, 8-12 min.; drain well. Toss spaghetti w/ sauce in heated serving
 bowl. Serve w/ cheese to sprinkle. Makes 4-6 servings.
 
 
 
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