Robust End-of-the-Summer Spaghetti

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

A friend gave me this recipe, after we had this at her house last weekend. It is wonderful.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Brush sheet pan lightly with oil, arrange eggplant on it, and brush tops with more oil.
  3. Broil on both sides until browned, 12 to 20 minutes per side.
  4. Remove and cut into wide strips.
  5. Lightly oil peppers, then broil, skin side up, until blistered.
  6. Stack on top of one another to steam 15 minutes, then peel and dice into small squares.
  7. Heat oil in Dutch oven.
  8. Add onion, peppers, garlic, anchovies and parsley.
  9. Saute over medium-high heat until onion and peppers are softened, about 5 minutes.
  10. Lower heat and add eggplant, tomatoes, olives, capers, oregano and water or juice reserved from tomatoes.
  11. Season with salt and pepper, and simmer for 30 minutes.
  12. Cook pasta in large pot of boiling salted water until done, then drain.
  13. Place in large heated bowl.
  14. Present at table with vegetables spooned over top and garnished with cheese and extra parsley.
  15. Toss before serving.

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