Robust End of the Summer Spaghetti

  • 1  to 2 pounds eggplant, peeled and sliced
  • 2 large sweet peppers or equivalent.  Halve lengthwise
  • 1/4 cup olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 3 anchovies, chopped
  • 1/3 cups parsley
  • 2 pounds ripe tomatoes, peeled and chopped
  • 1/4 cup Kalmata or Gaeta olives, pitted and chopped
  • 3 Tbs capers, rinsed
  • 1 Tbs dried oregano
  1. Preheat the broiler.  Brush a pan lightly with oil and arrange the eggplant on it.  Broil on both sides until browned, 12 to 20 minutes per side.  Remove and cut into wide strips.  Lightly oil the peppers, the broil, skin side up, until blistered.  Stack them on top of one another to steam for 15 minutes, then peel and dice into small squares
  2. Heat olive oil in a dutch oven or other heavy pan.  Add the onion, peppers, garlic, anchovies and parsley.  Saute over medium- high heat  until the onion and peppers are softened, about 5 minutes.  Lower the heat and add the eggplant, tomatoes, olives, capers, oregano and 1/2 cup water or juice from the tomatoes.  Season with salt and pepper and simmer for 30 minutes
  3. Should make enough sauce for about a pound of spaghetti.  Serve with shredded Parmesan or similar cheese.

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