Memorial Day Recipes

Eggplant and Anchovy Spaghetti

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Eggplant and Anchovy Spaghetti

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Despite the long list of ingredients, this spaghetti is really easy to make.

Shared by svenetos

Serving Size / Yield

4-6 servings

Ingredients

  • 1 lb. spaghetti
  • 1/2 C. olive oil
  • 2 garlic cloves, sliced
  • 6 lg. ripe fresh tomatoes,peeled and cut into pieces
  • 1 sm. eggplant, diced
  • 2 roasted green peppers, sliced
  • 10 olives, pitted
  • 1 Tbs. capers
  • 1 Tbs. minced fresh basil
  • 3 anchovy fillets, cut into small pieces
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 4 qts. boiling water
  • 3 tsp. salt

Directions

Put oil in a large frying pan. Add garlic and brown. Remove garlic from oil. Add tomatoes and eggplant and cook 30 minutes. Add peppers, olives, capers, basil, anchovies, salt and pepper. Cover pan and cook for 10 minutes. In a large saucepan, boiling water. Then add salt and spaghetti. Cook for 12 minutes and drain. Serve spaghetti with sauce.

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