Robust End-of-the-summer Spaghetti

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs eggplants, peeled and sliced a scant 1/2 inch thick
• 2 red bell peppers or 2 yellow bell peppers, halved lengthwise (or one of each)
• 1/4 cup olive oil, plus extra for eggplant
• 1 onion, finely diced
• 1 clove garlic, minced
• 3 anchovies, chopped
• 1/3 cup chopped parsley, plus extra for garnish
• 2 lbs ripe tomatoes, peeled,seeded,and chopped
• 1/4 cup kalamata olives or 1/4 cup gaeta olive, pitted and chopped
• 1/4 cup green sicilian olive, pitted and chopped
• 3 tablespoons capers, rinsed
• 1 tablespoon dried oregano
• 1/2 cup water or 1/2 cup juice, reserved from tomatoes
• sea salt
• ground pepper
• 1 lb spaghetti
• 1 cup grated pecorino romano cheese or 1 cup parmigiano-reggiano cheese

Recipe

• 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.