- 1 1/2 to 2 pounds eggplant, peeled and sliced a scant 1/2 inch thick
- 2 red or yellow peppers, or one of each, halved lengthwise
- 1/4 cup olive oil, plus extra for the eggplant and peppers
- 1 onion, finely diced
- 1 garlic clove, minced
- 3 anchovies, chopped
- 1/3 cup parsley, plus extra for garnish
- 2 pounds ripe tomatoes, peeled, seeded, and chopped
- 1/2 Kalamata or Gaeta olives, pitted and chopped
- 3 tablespoons capers, rinsed
- 1 tablespoon dried oregano
- Salt and freshly ground pepper
- 1 pound spaghetti
- 1 cup grated Romano or parmesan cheese
Brush the eggplant slices with olive oil; then broil or grill until browned on both sides. Remove from heat and cut into wide strips. Lightly oil the peppers; then broil or grill, skin side up, until blistered. Stack the peppers on top of one another to steam for 15 minutes; then peel and dice into small squares.
Heat 1/4 cup olive oil in a Dutch oven. Add the onion, peppers, garlic, anchovies, and parsley. Sauté 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.
Cook the pasta in a large pot of boiling salted water; drain. Place pasta in a large heated bowl. Present at the table with the vegetables spooned over the top and showered with the cheese and extra parsley. Then toss before serving.
Serves 4 to 6.
Source: Deborah Madison, Local Flavors: Cooking and Eating from America’s Farmers’ Markets, New York: Broadway Books, 2002.