Mediteranean Garden Pasta

• 1 Small Eggplant (cubed)
• Salt
• 2 T Olive Oil
• 1 Onion (chopped)
• 3-4 Cloves Garlic
• 1 Red Pepper (sliced thinly)
• 1 Green Pepper (sliced thinly)
• 1 Can Black Olives (chopped roughly)
• 1 Can Artichoke Hearts (quartered)
• 3 T Capers
• 1 ? Package Sun Dried Tomatoes (Soaked and chopped)
• 12oz Mushrooms (sliced)
• 1 C Anchovies
• 1 Jar Spicy Spaghetti Sauce
• 2 lbs masticolli

1. Salt the Eggplant in colander and let rest for 30 minutes. Heat the olive oil in a large pot and add the onions and peppers. When they begin to soften add the garlic, olives, artichokes, capers, sun dried tomatoes, and mushrooms. Simmer for about five minutes to let the vegetables continue to break down. Drain the anchovies and mash in a small ramekin. Pour the paste and the spaghetti sauce over the vegetables and simmer for 20 minutes to let the flavors meld. Cook the pasta and ladle the sauce over the top. Garnish with fresh Parmesan.

salt, olive oil, onion, garlic, red pepper, green pepper, black olives, hearts, t, tomatoes, mushrooms, anchovies, masticolli

Taken from www.epicurious.com/recipes/member/views/mediteranean-garden-pasta-50021414 (may not work)