½ cup olive oil
2 cloves garlic, peeled and quartered
½ medium-size eggplant, pared and diced
6 large ripe tomatoes, peeled and coarsely chopped
2 green peppers
1 tablespoon chopped fresh basil or ½ teaspoon dried sweet basil
1 tablespoon capers
4 anchovy fillets, cut in small pieces
12 ripe olives, pitted and halved
1 teaspoon salt
¼ teaspoon pepper
1 pound spaghetti
1. Heat olive oil in a skillet; stir in garlic. Remove garlic from oil when brown. Stir eggplant and tomatoes into skillet; simmer 30 minutes.
2. Cut peppers vertically in half; remove membrane and seeds. Place peppers under broiler, skin side up, to loosen skins. Peel off skin, slice peppers, and add to tomato mixture.
3. Stir basil, capers, anchovies, olives, salt, and pepper into tomato mixture. Cover the skillet and simmer 10 minutes, or until sauce is well blended and is thickened.
4. Cook spaghetti according to package directions and drain. Immediately pour sauce over spaghetti and serve.
ABOUT 6 SERVINGS