INGREDIENTS

INSTRUCTIONS

Pare eggplant; cut into 3/4" cubes. Place eggplant cubes in colander;
sprinkle with the salt and toss. Let stnad and drain in sink or over bowl,
tossing occasionally, 1 hr.
Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.
Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers
together; reserve. Rinse eggplant and drain well; squeeze dry in clean
kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.
Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant,
gr. pepper and onion; sauté.5 minutes Add garlic; cook 30 sec. Stir in
reserved tomatoes and their liquid, the basil and red pepper sauce. Heat to
boiling; reduce heat.
Simmer covered 20 minutes Uncover and cook, stirring occasionally, until
sauce is thickened to coating consistency, about 10 minutes longer. Stir in
reserved olive mixture and the parsley. Simmer covered 5 minutes longer.
Just before serving, cook spaghetti in lg. pot of boiling salted water just
until al dente, 8-12 minutes; drain well. Toss spaghetti with sauce in
heated serving bowl.
Serve with cheese to sprinkle.
Per serving: 447 Calories (kcal); 14g Total Fat; (27% calories from fat);
12g Protein; 70g Carbohydrate; 0mg Cholesterol; 740mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“There is hope. There is Jesus”