Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant, cut into 1/2"cubes -such as Kalamata, pitted
1 lg Yellow bell pepper -coarsely chopped
2 lb Tomatoes 12 lg Basil leaves, fine chopped
1/2 c Olive oil 2 tb Capers, drained
2 lg Garkic cloves, flattened 1 lb Spagetti
4 Anchovy fillets, chopped 1/2 c Pecorino Romano cheese,
4 oz Black olives, brine-cured, -freshly grated

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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