Spaghetti Sicilian Style

• 1/2 c. olive oil
• 2 cloves garlic, peeled and quartered
• 1/2 medium size eggplant, pared and diced
• 6 large ripe tomatoes, peeled and coarsely chopped
• 2 green peppers
• 1 Tbsp. chopped fresh basil or 1/2 tsp. dried sweet basil
• 1 Tbsp. capers
• 4 anchovy fillets, cut in small pieces
• 12 ripe olives, pitted and halved
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 lb. spaghetti

1. Heat olive oil in a skillet.
2. Stir in garlic.
3. Remove garlic from oil when brown.
4. Stir eggplant and tomatoes into skillet; simmer for 30 minutes.
5. Cut peppers vertically in half.
6. Remove membranes and seeds.
7. Place peppers under broiler, skin side up, to loosen skin.
8. Peel off skin.
9. Slice peppers and add to tomato mixture.
10. Stir basil, capers, anchovies, olives, salt and pepper into tomato mixture.
11. Cover the skillet and simmer 10 minutes or until sauce is well blended and thickened.
12. Cook spaghetti according to package directions and drain.
13. Immediately pour sauce over spaghetti and serve.
14. Makes 6 servings.

olive oil, garlic, eggplant, tomatoes, green peppers, fresh basil, capers, anchovy, olives, salt, pepper, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076437 (may not work)