Spaghetti Alla Puttanesca With Broiled Eggplant

• 1 eggplant, thinly sliced
• 2 roasted red bell peppers, from a jar, sliced into strips
• 1 Tbsp. minced fresh parsley
• 1 tsp. minced garlic
• 1/4 onion, chopped
• 16 oz canned diced tomatoes
• 8 fillets of anchovies, washed to remove salt, drained
• 2 tsp capers, washed to remove salt, drained
• 1/2 tsp red pepper flakes
• 1, 2/3 oz package fresh basil, or 2 Tbsp pesto
• 1 can (6 oz) of pitted black olives, washed, drained
• 2 Tbsp olive oil, divided
• Spaghetti, boiled, for 4 people
• fresh grated parmesan cheese

1. Preheat oven to broil (500 deg F). Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until cooked through (3-7 min, depending on thickness of slices). Remove from oven, chop roughly, and set aside.
2. Heat remaining 1 Tbsp olive oil in a large skillet. Add onion, garlic, saute. When onion and garlic start to brown, add the anchovy fillets and mash with the back of a spoon until they become a paste.
3. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to saute for a few min. Add capers and olives. Saute another 1-2 min. Add tomatoes and basil (or pesto). Boil briefly, and then simmer 5 min.
4. Serve with cooked spaghetti & parmesan.

eggplant, red bell peppers, parsley, garlic, onion, tomatoes, anchovies, capers, red pepper, fresh basil, black olives, olive oil, people, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spaghetti-alla-puttanesca-with-broiled-eggplant-1200487 (may not work)