Name: Spaghetti Syracuse Style
Ingredients: 1 Eggplant; cut into 1/2-inch; ; cubes (1- to 1 1/4; ; -pound); 1 lg Yellow bell pepper; 2 lb Tomatoes; 1/2 c Olive oil; 2 lg Garlic cloves; flattened; 4 Anchovy fillets; chopped; 4 oz Brine-cured black olives; (such as Kalamata),; ; pitted,; ; coarselychopped; 12 lg Basil leaves; finely chopped; 2 tb Drained capers; 1 lb Spaghetti; 1/2 c Packed fresh grated Pecorino Romano; ; cheese

New Testament evangelists make it easy to get into the church 'that very hour,' but they also make it mean something to stay in. We, in contrast, make it hard to get in, but once in the body a member usually is secure for life regardless of his beliefs or lifestyle. It is easier to remain a member of the average church today than it is to continue one's membership in a lodge! If we exercised biblical care and discipline, we would have little or no difficulty in adopting and following the biblical pattern.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	May 1995	1	servings

INGREDIENTS

1		Eggplant; cut into 1/2-inch
		; cubes (1- to 1 1/4
		; -pound)
1	lg	Yellow bell pepper
2	lb	Tomatoes
1/2	c	Olive oil
2	lg	Garlic cloves; flattened
4		Anchovy fillets; chopped
4	oz	Brine-cured black olives; (such as Kalamata),
		; pitted,
		; coarselychopped
12	lg	Basil leaves; finely chopped
2	tb	Drained capers
1	lb	Spaghetti
1/2	c	Packed fresh grated Pecorino Romano
		; cheese

INSTRUCTIONS

Arrange eggplant on double thickness of paper towels. Sprinkle with salt.
Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper
over gas flame or in broiler until blackened on all sides. Wrap in paper
bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips.
Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel
tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set
aside.
Heat oil in large pot or Dutch oven over medium-high heat. Add garlic;
saute until light brown, about 3 minutes. Discard garlic. Add eggplant to
pot; saute until beginning to brown, about 10 minutes. Add anchovies; stir
2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add
olives, basil, capers and bell pepper strips and simmer until sauce
thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day
ahead. Cover; chill. Rewarm over low heat before using.)
Cook spaghetti in large pot of boiling salted water until just tender but
still firm to bite. Drain well. Transfer spaghetti to large shallow bowl.
Spoon sauce over. Sprinkle with cheese.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 3008 Calories (kcal); 120g Total Fat; (35% calories from fat);
76g Protein; 415g Carbohydrate; 14mg Cholesterol; 710mg Sodium Food
Exchanges: 22 1/2 Grain(Starch); 1/2 Lean Meat; 15 Vegetable; 0 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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