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Robust end-of-the-summer spaghetti

1 1/2 to 2 pounds eggplant, peeled and sliced a scant 1/2 inch thick

2 red or yellow bell peppers, or one each, halved lengthwise

1/4 cup olive oil, plus extra for eggplant

1 onion, finely diced

1 garlic clove, minced

3 anchovies, chopped

1/3 cup chopped parsley,  plus extra for garnish

2 pounds ripe tomatoes, peeled, seeded and chopped

1/4 cup kalamata or gaeta olives, pitted and chopped

3 TBS capers, rinsed

1 TBS dried oregano

sea salt and freshly ground black pepper

1 pound spaghetti

1 cup grated pecorino romano or parmigiana-reggiano cheese


Preheat the broiler.  Brush a sheet pan lightly with oil, arrange the eggplant on it, and brush the tops with more oil.  Broil on both sides until browned, 12 to 20 minutes per side.  Remove and cut into wide strips.  Lightly oil the peppers, then broil, skin side up, until blistered.  Stack them on top of one another to steam for 15 minutes, then peel and dice into small squares.  Heat the 1/4 cup oil in a Dutch oven.  Add the onion, peppers, garlic, anchovies and the parsley.  Saute over medium-high heat until the onion and peppers are softened, about 5 minutes.  Lower the heat and add the eggplant, tomatoes, olives, capers, oregano, and 1/2 cup water or juice from the tomatoes.  Season with salt and pepper and simmer for 30 minutes.  Cook the pasta in a large pot of boiling salted water until don, then drain.  Place in a large heated bowl.  Present at the table with the vegetables spooned over the top and showered with the cheese and extra parsley.  Toss before serving.


Recipe from Local Flavors by Deborah Madison

This entry is related to the following products. Click on any of them for more information.
Tomato, Eggplant, Pepper: Bell or Sweet,


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