Created by TwisSis on September 24, 2017
Step 1: Cut unpeeled eggplant into 1/2 in cubes. Sprinkle w/salt & allow to sit for 30 min. Rinse well under cold running water & pat dry.
Step 2: Heat oil in pan. Add crushed garlic, peeled & chopped onion, seeded & sliced red bell pepper & eggplant. Saute until onion is tender.
Step 3: Add drained chopped anchovies, un-drained & rough chopped whole tomatoes, water, tomato paste, basil, pepper & chopped capers. Stir until combined.
Step 4: Bring to a slow boil, reduce heat & simmer (covered) for 10 min.
Step 5: Stir in parsley & olives. Serve w/grated Parmesan cheese.
Step 6: NOTE PER THE RECIPE: "This sauce is sufficient for 250-375 gm (8-12 oz) spaghetti."
Step 7: NOTE #1 FROM ME: Altho not mentioned as part of the recipe, I see no reason why this sauce could not be made the day before intent to serve. I've always agreed w/those who maintain a good spaghetti sauce is usually better on Day 2 anyway. :-)
Step 8: NOTE #2 FROM ME: Altho also not mentioned in the recipe, I will likely add baby shrimp & sliced fresh mushrooms to expand the volume of the yield & create a more company-worthy version that includes a protein. :-)