Spaghetti with Eggplant Sauce

• 1 small eggplant
• 13 cup olive oil
• 2 teaspoon salt
• 2 teaspoon basil chopped
• 28 ounce italian plum (roma) tomatoes
• 3/4 teaspoon basil crumbled
• 18 teaspoon red hot pepper sauce
• 1/4 cup parsley leaves chopped
• 6 each anchovy fillets
• 1 pound spaghetti uncooked
• 2 teaspoon capers drained
• 1 large green bell peppers
• 1 medium onions
• 2 medium garlic cloves

1. Pare eggplant; cut into 3/4 inch cubes.
2. Place eggplant cubes in colander; sprinkle with the salt and toss.
3. Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr.
4. Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.
5. Pit olives.
6. Rinse anchovies; pat dry.
7. Chop olives, anchovies and capers together; reserve.
8. Rinse eggplant and drain well; squeeze dry in clean kitchen towel.
9. Core, seed and chop green pepper.
10. Chop onion; mince garlic.
11. Heat oil in 3 qt.
12. non corrosive saucepan over md-high heat.
13. Add eggplant, green pepper and onion; saute 5 min.
14. Add garlic; cook 30 sec.
15. Stir in reserved tomatoes and their liquid, the basil and red pepper sauce.
16. Heat to boiling; reduce heat.
17. Simmer covered 20 min.
18. Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 min.
19. longer.
20. Stir in reserved olive mixture and the parsley.
21. Simmer covered 5 min.
22. longer.

eggplant, olive oil, salt, basil, italian plum, basil, red hot pepper sauce, parsley, anchovy fillets, capers, green bell peppers, onions, garlic

Taken from recipeland.com/recipe/v/spaghetti-eggplant-sauce-44745 (may not work)